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Fish Cakes with Tomato Sauce (Machchi Na Cutless)

Spicy Indian-style fish cakes served with a fragrant, tangy tomato sauce flavored with cinnamon, tamarind, and ginger.

HealthyFishSeafoodMain CourseSpicy
Estimated Nutrition
Calories
456
kcal / serving
1824 kcal total
Carbs
38.9g
per serving
155.6 g total
Fat
22.1g
per serving
88.2 g total
Protein
25.6g
per serving
102.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tablespoon
Jaggery
or muscovado sugar
CondimentsSauces
1
tablespoon
Malt Vinegar
0.5
teaspoon
Tamarind Paste
optional
Dairy
1
piece
Egg
free-range
3
piece
Egg
free-range, for coating
Fruits
1
tablespoon
Lemon Juice
GrainsCereals
2
slice
White Bread
soaked in water and squeezed out
100
gram
Plain Flour
NutsSeeds
2
piece
Cinnamon Stick
2.5cm pieces
4
piece
Cloves
optional
1
piece
Salt
to taste
7
piece
Garlic
cloves, finely chopped
2
tablespoon
Coriander Leaves
chopped
1
teaspoon
Salt
to taste
1
piece
Pepper
to taste
OilsFats
3
tablespoon
Sunflower Oil
or rapeseed oil
Seafood
250
gram
White Fish Fillet
skinned
Vegetables
2
piece
Red Chillies
large whole dried, broken into pieces, seeded if liked
2
piece
Onion
smallish, finely chopped
1
tablespoon
Ginger And Garlic Paste
heaped, or 4 garlic cloves and 2 tsp grated ginger
400
gram
Tomatoes
chopped, or 1 can
1
piece
Green Chilli
large, finely chopped
2.5
centimeter
Ginger
fresh, finely chopped

Method

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