1kg x tuna fillet or any firm fish offcuts 30g x green chillies 3 x med onions 800g x potatoes 200ml oil ½ x teaspoon turmeric powder 1 x teaspoon brown mustard seed 2 x sprigs curry leaves 2 x teaspoons cumin powder 2 x teaspoons coriander powder 1 x teaspoons salt 2 x teaspoons pepper 2 x limes juiced
Plain flour Eggs, lightly beaten Fine dry breadcrumbs
Sprinkle the fish and potatoes with freshly ground black pepper, then place in a steamer and simmer for 12 minutes or until the potatoes are tender.
Meanwhile, heat oil in a heavy-based frying pan over low heat and add the mustard seeds, when they start to pop add the onions, curry leaves and spices for 5 minutes or until the onions are soft but not brown.
Coarsely mash the potato and fish in a bowl, add the chilli, onion mixture. lime and salt and combine well. Divide the mixture into even pieces, shape into balls, then flatten slightly with the palm of your hand to make 5cm-thick discs.
Dust the fish cutlets in flour, then dip in beaten egg and coat with breadcrumbs. Place on a baking-paper lined tray and stand for 10 minutes. Heat the remaining oil in a deep-fryer or large heavy-based saucepan to 180C (350C) or until a cube of bread dropped in the oil browns in 15 seconds. Deep-fry the fish cakes, in batches until golden, then drain on absorbent paper and serve hot or cold.