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    Keralan-style fish cakes with chapatis

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    Keralan-style fish cakes with chapatis

    • Preparation time: 15 minutes
    • Cooking time: 14 minutes
    • Total time: 29 minutes 30 minutes

    Serves: 4 as a starter or light lunch


    240g pack cod fillets, cut into chunks
    ½ x 175g jar Cooks’ Ingredients Keralan Curry Paste
    300g sweet potatoes, peeled and diced
    ½ x 28g pack Cooks’ Ingredients Coriander, plus extra for garnish
    1 tbsp plain flour
    1-2 tbsp vegetable oil
    4 chapatis, warmed
    Natural yogurt and mango chutney, to serve


    1. Place the cod and Keralan curry paste in a bowl and mix to coat evenly. Set aside.

    2. Cook the sweet potato in boiling water for 8-10 minutes until tender, drain and cool. Place in a food processor with the cod and any excess curry paste, the coriander and flour. Season and blend to give a coarse texture.

    3. With damp hands, mould the mixture into 12 fish cakes. Heat the oil in a non-stick frying pan and fry the fish cakes in 2-3 batches for 3-4 minutes each side until golden and cooked through. Serve on top of the warmed chapatis with a spoonful of yogurt and mango chutney, garnished with coriander.

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