09 May 2014,16:51 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Combine the fish, Curry Paste, sugar and salt in a mortar and pound until the ingredients are thoroughly combined.
  • Add the chives and lime leaves and mix well.
  • Roll the mixture into a ball and drop it firmly into the mortar to release any air pockets-this will ensure that the fish cakes do not break during frying.
  • Divide the mixture into 8 portions. Roll each portion into a ball and flatten into a patty.
  • Heat the oil in a skillet over medium heat and fry the patties until golden brown, about 3 to 4 minutes per side.
  • Drain on paper towels and serve with the sweet and sour sauce or Tamarind Dip.


  • 400 grams tender white fish fillets
  • 3 ½ tablespoons Curry Paste
  • 2 tablespoons palm sugar or dark brown sugar
  • Pinch of salt
  • Small bunch of chives, finely chopped
  • 6 lime leaves, finely sliced
  • IDHAYAM Sesame Oil, for frying
  • Sweet and sour sauce, for dipping

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