Spicy Goan “Fish” Cakes With Curry Dip

Spicy Goan “Fish” Cakes With Curry Dip

These Spicy Goan Fish Cakes are genuinely one of those recipes we keep coming back to. The combo of jackfruit, nori and Goan spices gives you this incredible flavour that's smoky, spicy and somehow really reminds you of the sea. They've got a crispy outside, a soft and fluffy potato middle, and that curry dip alongside them is absolutely lethal in the best way. We love making these as a starter when mates come round because they disappear so fast. Honestly, make these tonight and you'll see what we mean.

Cook: 40 min
Serves 2

Before You Start

  • Potato masher
  • Non-stick frying pan
  • Small saucepan
  • Kitchen scissors
  • Colander

Ingredients

  • 1 pack The Spice Tailor Fiery Goan Curry kit
  • 2 large potatoes
  • 1 × 400g tin jackfruit
  • 2 nori seaweed sheets
  • 2 spring onions
  • 6-8 tbsp breadcrumbs
  • Fresh coriander
  • 1 lemon

Method

1

Prepare ingredients

  • Peel and cut the potato into 2 inch chunks
  • Place in a pot of salted water, bring to a boil, and cook until the potato is fork-tender (about 10 minutes after it begins to boil)
  • Drain, allow to steam dry for a 5 minutes, return to the pan and mash the potato well
  • Meanwhile, drain the jackfruit and pat dry with kitchen paper
  • Shred or chop the jackfruit
  • Finely chop the spring onions
  • Crumble or cut the nori into small pieces with scissors
  • Cut the lemon into wedges for serving
2

Make the “fish” cake mixture

  • Add the Goan base paste, jackfruit, nori, spring onion, 6 tbsp breadcrumbs and a generous pinch of salt to the potato and mix really well to combine
  • The mixture should hold together when pressed – if it’s too moist, add another spoonful or two of breadcrumbs
  • Divide the mixture evenly into 6 pieces and shape into cakes
3

Fry the “fish” cakes

  • Heat 2 tbsp of oil in a non-stick frying pan over medium-high heat
  • Once hot, carefully place the cakes in the pan, in batches if needed
  • Fry for about 3–4 minutes on each side, until golden brown and crispy
  • Handle them gently when flipping to keep them intact
  • Set aside and keep warm
4

Make the curry dip

  • In a small dry saucepan over a medium high heat add the whole spices from the kit for 30-60 seconds until fragrant
  • Carefully, pour in the main sauce pouch
  • Let the sauce simmer for 2–3 minutes, stirring occasionally, allowing the flavours to develop then stir in 3-4 tbsp nutritional yeast
5

Serve

  • Arrange the crispy Goan “fish” cakes on a platter with the curry dip bowl on the side
  • Garnish with lemon wedges and fresh coriander leaves
  • Dip each spiced “fish” cake into the Goan curry sauce and enjoy the explosion of tangy, spicy flavours!

Tips & Variations

  • Dry the jackfruit well: This is really important. The drier you get it before mixing, the better your cakes will hold together when frying. Pat it down with plenty of kitchen paper and don't rush this step.
  • Make the dip your own: We love the curry dip as written but Ian often stirs in a spoonful of mango chutney to give it a bit of sweetness. It works so well with the heat from the cakes.
  • Chill before frying: If you've got time, pop the shaped cakes in the fridge for 20 minutes before cooking. Henry swears by this. It firms them up and means they hold their shape perfectly in the pan.

Why This Works

The trick here is the nori. It gives the jackfruit that subtle oceanic flavour that makes the whole thing feel like a proper fish cake rather than just a spiced potato patty. We also find that steaming the potato dry before mashing makes a huge difference to the texture, keeping the cakes firm enough to hold together without being dense. Get both of those right and you're golden.