West Indies Fish Cakes with Curry Aioli

Caribbean West Indies Fish Cakes with Curry Aioli Recipe

Region / culture: Caribbean | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

West Indies Fish Cakes with Curry Aioli is a delicious and flavorful dish that combines the rich flavors of the Caribbean with a crispy and savory fish cake. The curry aioli adds a creamy and spicy kick that perfectly complements the tender fish cakes. This recipe is perfect for a special occasion or as a unique appetizer for a dinner party.

History

Fish cakes are a popular dish in the West Indies, where fresh seafood is abundant and flavorful spices are used in abundance. The addition of curry powder to the aioli gives this dish a unique twist that sets it apart from traditional fish cakes. This recipe is a fusion of Caribbean and Indian flavors, creating a dish that is both comforting and exotic.

Ingredients

Fish cakes

2 cups boiled, cleaned, and flaked salt cod fish (or 2 cups leftover cooked, flaked light firm fish)
1.5 cups all-purpose flour
3 scallions, chopped
5 cloves garlic, minced
2 large eggs
1 tsp curry powder (preferably Jamaican style)
0.5 tsp cayenne pepper
1 tbsp baking powder
1 cup water
oil (for shallow frying, as needed)
lemon slices, for garnish (optional)

Curry aioli

1 cup mayonnaise
0.5 tsp cayenne pepper
2 tsp curry powder (preferably Jamaican style)
2 tsp fresh lemon juice
6 cloves garlic, minced (or more)

How to prepare

You can prepare the aioli in advance if you wish. Just keep it refrigerated.
Place all the ingredients for the curry aioli in a food processor or blender. Puree until smooth and creamy. Set aside.
Mix all the ingredients for the cakes together (except oil and lemon slices) in a mixing bowl until blended.
Adjust the amount of water or flour, if necessary, to achieve a consistency similar to pancake batter (or just slightly thicker).
Heat 1-2 inches of cooking oil in a large skillet until hot.
Spoon or drop approximately 0.25 cup of cake batter into the hot oil. Cook for about 2-3 minutes per side or until golden, puffy, and firm.
Do not overcrowd the pan.
Drain the cakes on paper towels.
Serve the cakes hot with curry aioli or tartar sauce, and lemon slices if desired.

Variations

Use different types of fish, such as cod or salmon, for the fish cakes.
Add chopped bell peppers or corn to the fish cake batter for extra flavor and texture.
Use different spices in the curry aioli, such as turmeric or cumin, for a different flavor profile.

Cooking Tips & Tricks

Be sure to use fresh fish for the best flavor and texture in the fish cakes.

- Adjust the amount of cayenne pepper in the fish cakes and aioli to suit your spice preference.

- Make sure the oil is hot enough before frying the fish cakes to ensure they cook evenly and become crispy.

- Drain the fish cakes on paper towels after frying to remove excess oil and keep them crispy.

Serving Suggestions

Serve the West Indies Fish Cakes with Curry Aioli as an appetizer or main dish with a side of rice and vegetables.

Cooking Techniques

Be sure to flake the fish finely for a smooth texture in the fish cakes.

- Fry the fish cakes in batches to ensure they cook evenly and become crispy.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of this recipe.

- Substitute Greek yogurt for mayonnaise in the curry aioli for a lighter option.

Make Ahead Tips

You can prepare the fish cake batter in advance and refrigerate it until ready to fry.

- The curry aioli can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve the West Indies Fish Cakes with Curry Aioli on a platter garnished with lemon slices and fresh herbs. - Arrange the fish cakes on a bed of lettuce for a colorful presentation.

Pairing Recommendations

Serve the West Indies Fish Cakes with Curry Aioli with a side of coconut rice and mango salsa for a tropical meal.

- Pair this dish with a crisp white wine or a fruity cocktail for a refreshing drink.

Storage and Reheating Instructions

Store any leftover fish cakes in an airtight container in the refrigerator for up to 3 days.

- Reheat the fish cakes in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of West Indies Fish Cakes with Curry Aioli contains approximately 250 calories.

Carbohydrates

Each serving of West Indies Fish Cakes with Curry Aioli contains approximately 25 grams of carbohydrates.

Fats

Each serving of West Indies Fish Cakes with Curry Aioli contains approximately 15 grams of fats.

Proteins

Each serving of West Indies Fish Cakes with Curry Aioli contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin B6, and iron.

Alergens

This recipe contains fish, eggs, and mayonnaise, which may be allergens for some individuals.

Summary

West Indies Fish Cakes with Curry Aioli is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

West Indies Fish Cakes with Curry Aioli is a flavorful and exotic dish that combines the rich flavors of the Caribbean with a crispy and savory fish cake. This recipe is perfect for a special occasion or as a unique appetizer for a dinner party.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was given to me by a dear friend who had recently returned from a trip to the West Indies. She had learned how to make these delicious fish cakes during her travels and was kind enough to share the recipe with me.

I remember sitting at my kitchen table, reading over the ingredients and instructions. The combination of fresh fish, herbs, and spices seemed like a match made in culinary heaven. I could already imagine the savory aroma that would fill my kitchen as the fish cakes cooked to golden perfection.

Eager to try my hand at this new recipe, I set out to gather all the necessary ingredients. I made my way to the local fish market, where I selected the freshest catch of the day. The fishmonger recommended a mild white fish that he thought would work perfectly for the recipe.

Back at home, I carefully prepared the fish, removing the skin and bones before flaking it into small pieces. I then mixed it with finely chopped onions, bell peppers, and a blend of Caribbean spices that my friend had brought back from her trip.

As I shaped the mixture into small patties, I could feel the excitement building. I heated up a skillet with a generous amount of oil and gently placed the fish cakes in to fry. The sizzle of the hot oil and the tantalizing aroma that filled the air only added to my anticipation.

After a few minutes on each side, the fish cakes were beautifully golden and crispy. I removed them from the skillet and set them aside to drain on a paper towel. The moment of truth had arrived – it was time to taste my creation.

I whipped up a quick curry aioli to serve alongside the fish cakes, using a blend of mayonnaise, curry powder, and a squeeze of fresh lemon juice. The tangy and slightly spicy sauce was the perfect complement to the savory fish cakes.

I plated the fish cakes and drizzled them with the curry aioli, taking a moment to admire my handiwork. The vibrant colors and enticing aromas were a feast for the senses.

With a sense of pride, I took a bite of the fish cake. The crisp exterior gave way to a tender and flavorful interior that was bursting with the taste of the sea. The blend of spices and herbs danced on my palate, creating a symphony of flavors that brought me back to the warm shores of the West Indies.

As I savored each bite, I couldn't help but feel grateful for the friendships that had brought this recipe into my life. It was more than just a dish – it was a connection to a distant land and a reminder of the power of food to bring people together.

I made a mental note to thank my friend for sharing the recipe with me, knowing that it would become a beloved addition to my repertoire of dishes. The West Indies Fish Cakes with Curry Aioli had earned a permanent place in my heart – and on my table.