Ingredients

• 3 Maris Piper potatoes (500g/1lb 2oz total)
• cut into 2.5cm/1in chunks
• 4 x skinless cod fillets (550g/1lb 4oz total)
• 120ml/4fl oz vegetable oil
• 1 onion
• finely chopped
• 3 green finger chillies
• finely chopped (deseed first if preferred)
• 1 tbsp finely chopped fresh root ginger
• 3 garlic cloves
• crushed
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 tsp garam masala
• 1 lime
• juice only
• 1 heaped tbsp finely chopped fresh coriander
• 2 free-range eggs
• beaten
• 100g/3½oz dried golden breadcrumbs
• fine sea salt and freshly ground black pepper
• 25g/1oz butter
• ½ tsp fenugreek seeds
• 1 small onion
• finely chopped
• 1 green chilli
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 tbsp finely chopped fresh root ginger
• ½ tsp hot chilli powder
• ¼ tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp ground turmeric
• 500g/1lb 2oz frozen chopped spinach
• 100ml/3½fl oz single cream
• 100g/3½oz full-fat Greek-style plain yoghurt
• 1 tbsp vegetable oil
• ½ tsp cumin seeds
• 1 tbsp finely chopped fresh root ginger
• 1 green chilli
• finely chopped
• 300g/10½oz frozen peas
• 3 tbsp finely chopped fresh coriander
• 1–2 tbsp fresh lemon or lime juice

Directions

• To make the fish cakes
• half-fill a large saucepan with water and add ½ teaspoon of salt. Bring to the boil and add the potatoes. Reduce the heat and simmer for 15 minutes
• or until soft.
• Cut the fish fillets in half and put into a large
• deep frying pan. Cover with just-boiled water and return to a simmer. Cook for 5 minutes
• then drain in a colander.
• Put the fish into a large bowl. Drain the potatoes and add to the same bowl. Sprinkle with a teaspoon of salt and roughly mash together with a potato masher.
• Heat 1 tablespoon of oil in a frying pan and fry the onion for 4 minutes
• or until softened. Add the chillies
• ginger and garlic and cook for a few seconds more
• stirring. Add another tablespoon of oil with the coriander
• cumin and garam masala. Cook for 20–30 seconds
• stirring constantly.
• Add the spiced onions to the mashed fish and potatoes and mix well. Squeeze the lime juice over and mix in the coriander. Leave to cool for 30 minutes.
• To make the spinach sauce
• melt the butter in a large saucepan and add the fenugreek. Cook over a medium heat for 30 seconds
• stirring. Add the onion and cook for 3–4 minutes
• or until soft. Stir in the chilli
• garlic and ginger
• all the dried spices and a good pinch of salt. Fry for 2 minutes
• stirring constantly. Add the frozen spinach and 200ml/7fl oz water and cook gently for 20–30 minutes
• stirring occasionally. Stir in the cream and yoghurt and blend with a stick blender until smooth. Adjust the seasoning to taste.
• To shape the fish cakes
• divide the fish mixture into eight portions and roll each one into a ball. Flatten each into a fish cake shape
• roughly 2.5cm/1in thick and 5cm/2in wide.
• Put the beaten egg in one bowl and the breadcrumbs in another. One at a time
• dip the fish cakes into the beaten egg and then coat in the breadcrumbs
• making sure they are fully covered. Put on a baking tray
• cover and leave to chill in the fridge for 30 minutes.
• To make the masala peas
• heat the oil in a medium saucepan and add the cumin. As soon as they start to crackle
• add the ginger and chilli and fry gently for a few seconds. Stir in the peas
• ½ teaspoon of salt and 250ml/9fl oz of water and cook for 4–5 minutes
• stirring until the peas are tender and all the liquid has evaporated. Season with ½ teaspoon of black pepper
• add the coriander and mix well. Set aside.
• To cook the fish cakes
• heat the remaining oil in a large frying pan and gently cook the fish cakes for 4–5 minutes on each side
• or until golden-brown
• crisp and hot through.
• Gently reheat the spinach sauce
• stirring constantly and adding a little more cream if needed until the sauce is thick but spoonable.
• Squeeze a little lemon juice over the masala peas just before serving them with the fish cakes and spinach sauce.