Desi-Style Fish Cakes

Method

1. To prepare the fish cakes, start by poaching your fish in water seasoned with curry leaves. This imparts a subtle, aromatic flavor that forms the foundation of the dish. Once the fish is cooked through, remove it from the water, but don’t discard the liquid. We’ll be using it later to create the velouté sauce. Allow the fish to cool slightly, then carefully flake it, ensuring that all bones are removed.

2. In a large mixing bowl, combine the flaked fish with the finely chopped red onion, Kewpie mayo, breadcrumbs, salt, and garam masala. Using your hands, form the mixture into patties of your desired size, pressing them gently to ensure they hold together.

3. Pour enough oil for shallow frying into a skillet. Heat over medium heat. Once the oil shimmers, add the patties one at a time. You may need to work in batches. Cook, undisturbed, until golden brown and crispy, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more or until they develop a golden-brown crust and are heated through. The exterior should be crispy.

4. Meanwhile, prepare the curry leaf velouté. In a medium saucepan, melt the butter. Once bubbling, add the minced garlic and cook, stirring often, until fragrant. Whisk in flour to create a roux, cooking it briefly until it loses its raw flour taste.

5. Gradually add the reserved fish poaching liquid 1/4 cup at a time, whisking constantly, until a total of 1 1/2 cups has been added. Cook, whisking constantly, until no lumps remain and the mixture forms a slightly thickened, smooth, velvety sauce. Remove from the heat and stir in the curry leaves and garam masala.

6. To serve, place the hot, crispy fish cakes on a plate and generously ladle the curry leaf velouté over the top. Garnish with fresh cilantro and slices of red onion.