By Sue Lau on August 19, 2004
Photo by Sue Lau
Photo by Sue Lau
"The light, slightly crispy fish cakes can be a welcome change to any Caribbean meal. Use the accompaning curry aioli (lots of garlic flavor there!) with it or use your favorite tartar sauce. Note: if using salt cod, you will have to soak that for several days in water, changing out the water about every 6 hours until the saltiness goes away (refrigerated). Then you will need to remove any bones, skin and cartilage if they are present, before boiling and flaking your fish. Enjoy!"
Serving Size: 1 (148 g)
Servings Per Recipe: 4
"Thank You! - Thank You! - Thank You!!! As a youngster in the Bronx in the 1950s my grandpa Corbin made dried codfish cakes which I loved, but haven't been able to duplicate until now! I don't think he used curry powder, but he did put in crushed red pepper - which is what I had on hand and used. They are perfect - just like I remember them! Thanks for the wonderful recipe! Fived Stars for the recipe and another Five for bringing back wonderful memories!!"
"I made half a recipe using tilapia for the fish. This is one wonderful recipe. Loved the aioli. I wasn't sure what Jamaican Curry powder was so made some fresh.
2 T. coriander seeds
1 T. cumin seeds
1 T. mustard seeds
1 T. anise seeds
1/2 T. fenugreek seeds
1/2 T. allspice berries
1/2 T. black peppercorns
2 1/2 T. turmeric, ground
Dry roast all but turmeric for 10 min. Cool and then grind in mini blender."
"A first class recipe and I am looking forward to making them again with the *right* ingredients. True to form I did not have all the stuff I needed so I improvised. First off I had left over Dover sole so I used that. Then I had no cayenne pepper so I compensated with a little bit more curry powder and a smidge of chil powder. Of course I had no scallions so substituted dried onion flakes (I need to go to the store badly!!). Anyway they were excellent but I am sure they will be even better when I cook them again properly. However it does prove you can mix and match and these still rock!"
"These fish cakes were so good, the whole family loved them. The sauce was fantastic. Will make these often."
"Since I didn't make the fish cakes, I won't offer a star rating until I do. But the curry aioli already has FAR more than the 5 star limit. Outstanding flavor and such a simple combination! I will come back to this for repeat making, thank you!"
"this method of preparing fish cakes (though the recipe is more of a fritter format) has a lot of potential for me, but i found it lacking in flavor (like a previous reviewer noted). this, even though i used 5 scallions, 6 garlic cloves and 1.5t curry powder. next time i might try to infuse more flavor with the addition of lemon, parsley or bell peppers, even if it is not quite as authentic. i really liked the texture in this and it's a nice variation on the ususal method of preparing fish cakes with potatoes."
"Oh my goodness. Soooo good. I made these for our Chanukah housewarming, and they were fantastic. In the future though, I'll add just a bit more kick to the batter. Thank you!"
"I tried this with catfish, sccallops, and shrimp. It was simply marvelous I reccommend it highly. The format can be used with many of your favorite foods."