Makes about 24 pieces 500g cod or other firm white fish, preferably skinless and boneless 500g left-over mashed potato, chilled (can be made from about 3 medium sized potatoes) 4 garlic cloves, crushed 1 red onion, finely chopped A few washed and chopped coriander leaves or flat-leaf parsley, plus a little for garnish 2 green chillies, finely chopped or 1/4 tsp chilli powder 1 lemon, zested and the wedges to serve 1 tsp ground turmeric 4 heaped tbsp plain flour 1 tsp baking powder A pinch of sea salt 1/4 tsp freshly ground black pepper Sunflower or olive oil, for frying For dipping: 2 tbsp harissa or rose harissa paste 2 tbsp runny honey Heat the oven to 220C/fan 200C/gas 7. Roast the cod on a non-stick baking tray for about 10-12 minutes, depending on the thickness of the fillet, and once cooked remove from the oven. Discard the skin and any bones, and mash the fish in a bowl with a fork, as fine as possible, then allow to cool. Mix all the remaining ingredients, except the oil, with the fish in a large mixing bowl, with the salt and pepper, and then cover the bowl with clingfilm and put in the fridge if you have time, to solidify the mixture. Heat 1cm of oil in a large frying pan over a medium-high heat and allow it to get hot, but not smoking. Take a heaped dessertspoonful of the mixture at a time and drop it into the oil. Don’t worry about uneven shapes. Fry the fritters for about 2-3 minutes, turning them over and frying them for about a minute on the reverse side, then remove using a slotted spoon and drain on to a kitchen paper-lined plate. Repeat until all the fritters are done. Mix the sauce ingredients together with a little cold water, to slacken the mixture to a dipping-sauce consistency. Check the flavour and consistency and serve alongside the fritters, with the lemon wedges on the side. Can be stored in the refrigerator for 2 days and just warmed in the oven before serving.
Egg and Anchovy Salad Anchovies are small salt water fish shiny and silver in colour native to the Mediterranean. They add a piquancy to any dish and only a few are required to lift the flavours of any dish. They are available predominantly preserved in oil. If you do not use all the anchovies from a tin or a jar, transfer them submerged in oil in a sealed container and place in the refrigerator. If you cannot get hold of anchovies, replace the fish with tuna. Serves 4 6 hard-boiled eggs, chopped 1 small red onion, finely chopped 2 tbsp washed and finely chopped chives A bunch of washed and chopped dill, plus extra sprigs, to serve 6 anchovies in oil, chopped and 1 tbsp oil reserved 1/2 tsp ground white pepper Combine the eggs, onion, chives, dill, anchovies, anchovy oil and ground white pepper. Spread on crispbread, scatter with extra dill and serve.
Although the food of southern India is predominantly vegetarian, the coast line is teeming with seafood which is transformed into delicious coconut and fresh green chilli based curries such as this one which uses two kinds of chilli. Serves 4 1 tsp ground turmeric 3-4 garlic cloves, crushed 500g firm white fish, such as cod or basa fillets, cut into 5-6 cm pieces 1/4 tsp fine sea salt 3 tbsp sunflower or coconut oil 1 tsp brown or black mustard seeds 3 dried red chillies 2 onions, sliced 1-2 green chillies, chopped 2 tbsp ground coriander 5-6 curry leaves 2 tomatoes, chopped 200ml coconut milk Juice of 1/2 lime A few washed and chopped coriander leaves (optional) In a small bowl, mix the turmeric and the garlic together to make a thick paste. Place the fish in a large dish and season with salt. Rub the marinade over the fish. Cover and place in the refrigerator for 15 minutes. Heat the oil in a large pan over a medium heat. Tip in a few of the mustard seeds, if they start to crackle and pop, add the remaining. Tip in the red chillies and sauté for a few seconds. Add the onions and cook for 7-9 minutes until lightly browned. Add the curry leaves and the ground coriander and mix well. Tip in the green chillies and mix. Then add half of the coconut milk and cook for a couple of minutes. Add the fish and cook for a minute and tip in the remaining coconut milk and the tomatoes. Pour in 125ml of just boiled water and simmer for about 6-8 minutes until the fish is cooked. Sprinkle in the lime juice. Scatter over the coriander leaves, if using and serve hot.
If there are any spare salmon fillets that need a bit of jazzing up, you can't go wrong with butter and garlic plus a touch of sweetness and spice. This works well with the herb dill too which can be garnished after cooking the fish. Serves 2 2 boneless salmon fillets 1 tbsp butter, melted 2 garlic cloves, minced or crushed 1 tbsp runny honey 1/4 tsp dried parsley or fresh parsley leaves or sage leaves, chopped A pinch of sea salt 1/4 tap freshly ground black pepper A pinch of paprika 1/2 lemon, sliced into half moons Preheat the oven to 180C/350F/gas 4. Place the salmon fillets skin side down on the baking tray that's covered with foil. In a small bowl, mix together the butter, garlic, honey, parsley, salt, pepper and paprika. Pour the mixture over the salmon fillets. Put the lemon wedges around the fillets. Place the tray in the oven and bake for 8 minutes. Open the oven and baste the salmon with any of the sauce that is pooled on to the tray. Bake for further 4-7 minutes until the salmon is tender. Just before serving, squeeze the juice on top of the fillets and serve.