Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Tuesday, April 12, 2011

Fish/Tuna Cakes with Cabbage Salad/ Coleslaw

Recipe No: 235
This is Fish Cakes my way, with an Indian touch  with Garam Masala and Coriander Leaves. The first time I made this dish, I was amazed by how much it taste different from Fish Cutlets and how the browned outside and edges compliments the taste! Usually I make this from canned Tuna and I have to say that this may be one of the best make over a canned Fish can get.
Coming to the Coleslaw/ Cabbage Salad, it complements the Fish Cakes really well and not to mention that Cabbage is one of those Vegetables that has very low calories.
Ingredients                                      Serves 4
To make the Fish Cakes
  • Oil……………………………...........2 Tablespoons
  • Onion chopped…………...........1 Cup
  • Indian Green Chilly…............1 (chopped fine)
  • Garlic ………………………..........3 Big (chopped fine)
  • Ginger………………………..........1 small piece (chopped fine)
  • Cooked Fish/Canned Tuna…400 grams / 14 oz (Boneless; drained)
  • Coriander Leaves………….......2 Tablespoons (chopped)
  • Garam Masala Powder….......1/4 Teaspoon
  • Pepper Powder……………….....1/4 Teaspoon
  • Eggs………………………………....2 Large
  • Bread Crumbs………………......2/3 Cup
  • Salt to taste
  • Oil for shallow frying
To make the Coleslaw
  • Cabbage shredded thin….......2 Cups
  • Carrot shredded thin…….......1/4 Cup (Use the big holes of a box grater to grate the Carrots.)
  • Mayonnaise……………………...2-3 Tablespoons
  • Black Pepper Powder……......1/4 Teaspoon
  • Salt to taste
Method of Preparation
To make the Fish Cakes
  1. Heat 2 tablespoons of Oil in a pan on medium high heat and saute Onion, Ginger, Garlic and Green Chilly with some Salt until translucent.
  2. Add Fish/ drained Tuna, Coriander Leaves, Garam Masala Powder and Pepper Powder; mix well to break the Fish pieces. (If there are traces of Water, let it evaporate.) Do a taste test (The Salt level should be a bit high at this stage, as we will be adding stuffs later and it is better not to taste after adding raw Eggs.) and add more Salt if needed.
  3. Switch off the heat and let it cool down lightly before adding Eggs and Bread Crumbs. Mix well and let it sit for 5 minutes before making the Fish Cakes. (The mixture will be a bit soft, but due to the presence of Eggs it will become hard enough to handle once cooked.) Divide this into 8 equal portions.
  4. Heat 2 Tablespoons of Oil in a pan on medium heat.
  5. Take a portion of the Fish Cake mixture; flatten it in your palm and fry on both sides till they are browned. (I like the Cakes pretty thin)
  6. Once browned, allow the excess Oil to drain on a paper towel before serving it warm with Cabbage Salad.
  7. Fry the rest of the Fish Cakes in batches and add more Oil in between if necessary.
To make the Cabbage Salad/ Coleslaw
  1. Mix all the ingredients given in the section and serve with Fish Cakes.
Notes:
  • If using canned Tuna, do drain the liquid out thoroughly before using.
  • If using fresh Fish, do cook it with a pinch of Salt and Pepper; remove the bones and shred with your hands.
  • Grind small pieces of Bread in a Grinder/ Food processor to make fresh Bread Crumbs at home. It is not necessary to toast the Bread slices. The same thing can be easily done in a blender too.
  • The Fish Cake mix is a bit soft but easily manageable. If in case it stick to your hands, do wet them very lightly. (It may not be necessary though.)
  • The outside browned portions of the Fish Cake gives it a very special taste.
  • Don't use high heat while frying the Fish as the Egg in the Cakes have to be cooked and I find that the Cake tastes better when fried on a low heat.
  • It is better to mix the ingredients to make the Coleslaw just before serving. Otherwise the Salt may drain the Water out of the Veggies and also the color of Carrot may spread throughout the Salad.
 



Make it, enjoy the deliciousness and 
serve it to your family with love…

12 comments:

SheenaBabu said...

look super and delicious.

Vimitha Anand said...

That is a perfect and yummy combination...

Reshmi Mahesh said...

Super delicious combination....

sojo said...

looks yummy.. tho cabbage is low in calories, mayonnaise isnt :( wish we cud just eat and eat without bothering about calories and weight gain!! and also wish u cud send a sample through ur blog.... wink!!! If only wishes were horses.... I would have ridden on it.. ;)

Jaisy James said...

wow delicious

Priya said...

Give me that plate, seriously am drooling here, super delicious cakes and salad..

Asha said...

Hey Sojo...now there are a lot of varieties of Mayo... with Olive Oil... low fat so and so .... Use the variety you like the most...

Asha said...

Also Sojo when you divide 2 Tablespoons of Mayo between 4 people, one will get only 1/2 Tablespoon.... Is that so bad?? he..he.. That's how I think when I eat... he..he...

Tina said...

luv anything with tuna...yummy fish tuna dear...

sojo said...

actually I have a can of low fat mayo in my fridge... my problem is if i like something I wont share!!!! wink!!! so the 2 tablespoons will go to my hips... but seriously, calories or 2 more kgs... I have to try this out after Easter... well, not 2 more kgs..no I cant afford that!!!ok i will go without mars for a day!! for tuna cakes... :)))

ann said...

Making it for the third time today..Love it...Did omit eggs ..still tasting wonderful

Ravi Madur said...

Hi I am new to this blog. One of my friends madhu from New delhi referred me this blog to learn about all non veg recipes. i was really impressed for these many recipes using using non veg. I am very exited to make my first dish on non veg pickles with your blog inspiration. Thanks alot.

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