Recipe Description
This dish is inspired by Jamaican salt cod fritters, but in this version, the flavour is a salute to South Indian salted fish curry. The curry is usually cooked with mochakottai (a high protein bean), but unfortunately the broad beans could not be incorporated in the croquettes.
Salted ikan kurau is used as it is meaty and has few bones so it’s easy to pick through the flesh.
The recipe is first published on TheStar. Read the full article on https://www.thestar.com.my/food/food-news/2020/08/25/a-celebration-of-local-flavours
Recipe Ingredient
- 150g salted ikan kurau (threadfin)
- 300g orange sweet potatoes, peeled and sliced
- 80g breadcrumbs
- 1/2 tbsp chilli powder
- 1 tbsp fish curry powder
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 long red chillies, finely chopped
- 3 tbsp chopped coriander leaves
- oil, for shallow-frying
- calamansi limes, halved
- Sriracha garlic mayonnaise:
- 1/2 cup mayonnaise
- 1 tbsp Sriracha sauce
- 2 cloves garlic, minced
- 1/2 tsp salt
Instructions
- Soak the salted fish in water until tender, changing the water 3-4 times during the process. Place the salted fish in a large saucepan, pour in just enough water to cover the fish and poach for 15 minutes. Leave to cool.
- Remove the skin and any bones from the fish and discard, together with the poaching liquid. Flake the flesh. Set aside.
- Cook the sweet potato slices in enough water to cover them completely. Drain and mash.
- Combine all the ingredients except the oil and limes. Using one-tablespoon portions of the mixture, make torpedo-shaped croquettes.
- Heat the oil in a frying pan over a moderate heat and fry the croquettes until golden; drain well. Serve with lime halves and Sriracha garlic mayonnaise.
- To make Sriracha garlic mayonnaise: Combine all the ingredients.
