Ingredients:
500g poached firm-fleshed fish (tuna, marlin, salmon etc are all good)
1 medium onion, coarsely chopped
2 Serrano chillies, finely chopped
2 tsp curry powder
1 tsp ground turmeric
2 tsp fresh coriander (cilantro) leaves
2 tsp fresh parsley
2 slices of left-over bread (slightly stale is best)
250ml (about) milk or water
1 egg
1 small tomato
60g breadcrumbs
oil for frying
Method:
Soak the bread in the water and set aside.
Flake the fish, removing any bones. Combine the fish flesh, onion and chillies in a food processor and pulse to chop.
Squeeze the excess liquid from the bread and break into large pieces. Add to the food processor along with the egg and pulse until the mixture is smooth. Scrape into a bowl and set aside.
Blanch, peel de-seed and finely chop the tomato. Stir into the fish mixture. Using moistened hands shape the fish mixture into sausage-like fingers. Press these lightly with the flat side of a knife into fish sticks.
Coat the fish sticks with the breadcrumbs.
Add oil to a depth of 5mm in a large pan. When the oil is hot add the fish sticks and fry until golden brown all over.
These can either be served hot or at room temperature.
Serve accompanied by Yoghurt Chutney Dipping Sauce.
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