Scrumptious Kerala Fish Patties 30 min | 15 min prep | 8 patties Ingredients 1 (15 ounce) can tuna fish 1 (7 ounce) can tuna fish 2 small potato, boiled and mashed 1/2 cup cooked green peas 1-2 tablespoon coconut oil 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 teaspoon pure ground red chili powder (not the chili spice mix) 2 medium onion, finely chopped 1 inch ginger, finely chopped 4 cloves garlic, finely minced 1 teaspoon garam masala 2 teaspoons tomato paste (optional) 2-3 tablespoons fresh cilantro, finely chopped 3 green chilies, finely chopped (and seeded if desired) salt, to taste 2 egg, beaten well 2-3 cups breadcrumbs coconut oil or other vegetable oil, for shallow frying Directions 1Drain and flake the tuna. 2Mix together the ground cumin, coriander, turmeric and chile powder. 3Heat a tablespoon of oil in a skillet and fry the fish for about 5 minutes, along with one teaspoon of the blended spices, until no liquid remains. 4Remove fish and place in a medium sized bowl. 5Add a little more oil to the skillet and then saute the onions till golden brown. 6Add the ginger and garlic and saute a couple of minutes more. 7Add the rest of the spice mix and saute a little longer, then add the tomato paste, cilantro, green chiles and garam masala and heat through. 8Add this spicy onion mixture, along with the mashed potatoes and cooked green peas, to the fish in the bowl, and mix well. 9Do not add too much potato, just enough to bind the fish. 10Shape into patties, then dip into the beaten eggs, then in the bread crumbs placed in a shallow bowl, into the egg once again, followed again by the bread crumbs. 11You can do the egg-bread crumbling procedure just once, but doing it twice makes for crunchier patties. 12Saute patties in hot coconut oil until brown on all sides. 13Drain on paper towels and serve. ---------------------------------------------- Oven-Baked Fish Sticks With Easy Tartar Sauce (Kid-Friendly) 45 min | 35 min prep | SERVES 3 -4 Ingredients 1/4 cup mayonnaise (plus 2 tablespoons) 3 tablespoons sweet pickle relish (or to taste) 1/8 teaspoon garlic powder (or to taste) 1 tablespoon fresh lemon juice (can use more) salt and pepper FISH STICKS 5 cups corn flakes seasoning salt pepper 1 tablespoon grated lemon peel 1/4 cup butter, melted 2 tablespoons fresh lemon juice 1 1/2 lbs cod fish fillet, cut into about 3/4-inch strips (can use talapia or similar fish) Directions 1Set oven to 475 degrees (set oven rack to second-lowest position, or the middle rack). 2In a bowl mix together the mayo, sweet relish, garlic powder and lemon juice; whisk to blend, and season with salt and pepper, cover and refrigerate until ready to use. 3Process the cornflakes with a pinch of seasoning salt and black pepper on a processor until coarse crumbs form (leave the crumbs coarse, don't grind them to a fine texture) transfer the crumbs to a bowl and mix in lemon peel. 4In a small bowl mix together the melted butter with about 2-3 tablespoon fresh lemon juice until well combined. 5Season the fish with black pepper (and more salt if desired) then brush the fish with the lemon butter to coat on all sides. 6Dip the fish into the cornflake mixture coating completely. 7Arrange the fish on a lightly greased baking sheet. 8Sprinkle with any remaining cornflake mixture. 9Bake fish for about 7-10 minutes (depening on the size of the fish strips). 10Serve with the sauce

Wow! This is truly impressive. I wish I could give you more than 4 points. To AB administrator: I put my comment in the wrong place. Would somebody take this off?