| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 12g | 3g | 60g |
| sugars | fibre | protein | salt |
| 6g | 3g | 35g | 1.2g |
Why I Love Indian Biryani Style Fish Cake Casserole with Yogurt Sauce
There’s a familiar Indian saying that goes, “You eat first with your eyes, then your nose, and lastly your mouth.” As I present one of my beloved creations, the Biryani Style Fish Cake Casserole with Yogurt Sauce, I believe you will appreciate how this saying rings true. A masterful coming together of coastal Indian flavors, it’s as captivating to behold as it is tantalizing to taste. Each bite takes you on an irresistible culinary journey.
A Symphony of Flavors
The enigmatic beauty of a recipe like the Biryani Style Fish Cake Casserole with Yogurt Sauce lies just as much in its vibrant taste as it does in its diverse array of ingredients. It’s a delightful tribute to my love for the global culinary scene, which my hometown, New York City, curates so brilliantly. From the earthy tones of Turmeric and Ground Coriander to the punch of green bell peppers and ginger – each element holds its ground while contributing to an intricate palate of flavors.
An Ode to Global Gastronomy
This recipe, which is essentially an Indian-inspired spin on classic fish cakes, embodies my philosophy of cuisine: it’s a form of exploration. Just as my stage career has often thrown me into the roles of characters from different walks of life, the ingredients of my Biryani Style Fish Cake Casserole transport its partaker to different parts of the world. I feel a sense of kinship with renowned chef Madhur Jaffrey, who has also mastered the art of bringing global cuisine to your kitchen. This dish would pair exceptionally well with a side of naan bread and some Jamie Oliver inspired salads.
As for the accompanying Yogurt Sauce, it’s a twist on the traditional Indian Raita and offers a creamy, cool balance against the aromatic warmth of the fish cakes. It further emphasizes the essence of this dish: a melodious dance of flavors, colors, and cultures.
What You’ll Need
- 2 lbs white fish fillets, like cod or haddock
- 3 cups cooked basmati rice
- 1 cup diced onions
- 2 green bell peppers, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely chopped
- 2 teaspoons Turmeric
- 2 teaspoons Garam Masala
- 2 teaspoons Ground Coriander
- 1 teaspoon Red Chilli Powder
- 1/4 teaspoon Clove (Powder)
- 2 tablespoons Freshly Chopped Cilantro
- 2 tablespoons Freshly Chopped Mint Leaves
- Salt, to taste
- 2 Eggs, beaten
- 1 cup Breadcrumbs
- 2 tablespoons Vegetable oil, for frying
- For Yogurt Sauce:
- 2 cups Greek Yogurt
- 1 clove Garlic, minced
- 1 tablespoon Freshly Chopped Cilantro
- 1 tablespoon Lemon Juice
- Salt, to taste
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. In a large pan, heat the vegetable oil over medium heat. Add the diced onions, bell peppers, minced garlic and chopped ginger to the pan. Cook until the onions are translucent and the peppers are tender.
Step Two
Add the turmeric, garam masala, ground coriander, red chilli powder and clove powder to the pan. Stir well to coat the vegetables in the spices and cook for another minute to release the flavors of the spices.
Step Three
Add the fish fillets to the pan. Cook on each side for about 4-5 minutes or until the fish flakes easily with a fork. Once the fish is cooked, remove it from the pan and let it cool until it is safe to handle.
Step Four
Once the fish has cooled, shred it into small pieces using a fork. Add the shredded fish to a large mixing bowl along with the cooked basmati rice, chopped cilantro, chopped mint leaves and salt to taste. Mix these ingredients together until well combined.
Step Five
Stir in the beaten eggs and breadcrumbs into the fish and rice mixture. Mix until the breadcrumbs are evenly distributed throughout the fish cake mixture.
Step Six
Place the fish cake mixture into a casserole dish. Pat down the mixture with the back of a spoon to ensure that it is evenly distributed in the casserole dish.
Step Seven
Bake the fish cake casserole in the preheated oven for about 30-35 minutes or until the top of the fish cake is golden brown.
Step Eight
While the casserole is baking, prepare the yogurt sauce. In a small mixing bowl, combine the Greek yogurt, minced garlic, chopped cilantro, lemon juice and salt to taste. Stir until all the ingredients are well combined. Refrigerate until ready to serve.
Step Nine
Once the casserole is ready, remove from the oven and let it cool slightly. Serve the biryani style fish cake casserole with a dollop of the prepared yogurt sauce on top. Enjoy!
