Spicy Goan “Fish” Cakes with Curry Dip

The Spice Tailor x BOSH!

Spicy Goan “Fish” Cakes with Curry Dip

This looks like fish, doesn’t it? We’ve taken The Spice Tailor’s Fiery Goan Curry kit and created these golden patties that are completely plant-based. We’ve spiced them right up with the fiery Goan paste and whole spices from the kit for serious heat, tang and flavour. 

Serves 2

Ingredients

1 pack The Spice Tailor Fiery Goan Curry kit
2 large potatoes
1 × 400g tin jackfruit
2 nori seaweed sheets
2 spring onions
6-8 tbsp breadcrumbs
Garnish
Fresh coriander
1 lemon

Before you start

Saucepan | Frying pan

Method

Prepare ingredients

Peel and cut the potato into 2 inch chunks | Place in a pot of salted water, bring to a boil, and cook until the potato is fork-tender (about 10 minutes after it begins to boil) | Drain, allow to steam dry for a 5 minutes, return to the pan and mash the potato well | Meanwhile, drain the jackfruit and pat dry with kitchen paper | Shred or chop the jackfruit | Finely chop the spring onions | Crumble or cut the nori into small pieces with scissors | Cut the lemon into wedges for serving.

 

Make the “fish” cake mixture

Add the Goan base paste, jackfruit, nori, spring onion, 6 tbsp breadcrumbs and a generous pinch of salt to the potato and mix really well to combine | The mixture should hold together when pressed – if it’s too moist, add another spoonful or two of breadcrumbs | Divide the mixture evenly into 6 pieces and shape into cakes.

 

Fry the “fish” cakes

Heat 2 tbsp of oil in a non-stick frying pan over medium-high heat | Once hot, carefully place the cakes in the pan, in batches if needed | Fry for about 3–4 minutes on each side, until golden brown and crispy | Handle them gently when flipping to keep them intact | Set aside and keep warm.

 

Make the curry dip

In a small dry saucepan over a medium high heat add the whole spices from the kit for 30-60 seconds until fragrant | Carefully, pour in the main sauce pouch | Let the sauce simmer for 2–3 minutes, stirring occasionally, allowing the flavours to develop then stir in 3-4 tbsp nutritional yeast.

 

Serve

Arrange the crispy Goan “fish” cakes on a platter with the curry dip bowl on the side | Garnish with lemon wedges and fresh coriander leaves | Dip each spiced “fish” cake into the Goan curry sauce and enjoy the explosion of tangy, spicy flavours!

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fiery goan curry

Made with our delicious Fiery Goan Curry

Our Fiery Goan Curry fuses mellow tomato, sweet onions and fragrant spices with vinegar and fiery chillies.

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