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Fish cakes with masala peas and spinach sauce
Fruit and vegetables
3 Maris Piper
potatoes
(500g/1lb 2oz total), cut into 2.5cm/1in chunks
1
onion
, finely chopped
3 green finger
chillies
, finely chopped (deseed first if preferred)
1 tbsp finely chopped fresh root
ginger
3
garlic
cloves, crushed
1 tsp ground
coriander
1
lime
, juice only
1 heaped tbsp finely chopped
fresh coriander
½ tsp
fenugreek
seeds
1 small
onion
, finely chopped
1 green
chilli
, finely chopped
2
garlic
cloves, finely chopped
1 tbsp finely chopped fresh root
ginger
¼ tsp ground
coriander
500g/1lb 2oz frozen chopped
spinach
1 tbsp finely chopped fresh root
ginger
1 green
chilli
, finely chopped
3 tbsp finely chopped
fresh coriander
1–2 tbsp fresh lemon or lime juice
Cooking ingredients
120ml/4fl oz
vegetable oil
½ tsp ground
cumin
1 tsp
garam masala
100g/3½oz dried golden
breadcrumbs
fine sea salt and freshly ground
black pepper
½ tsp hot
chilli powder
¼ tsp ground
cumin
¼ tsp ground
turmeric
1 tbsp
vegetable oil
½ tsp
cumin
seeds
Dairy, eggs and chilled
2 free-range
eggs
, beaten
25g/1oz
butter
100ml/3½fl oz
single cream
100g/3½oz full-fat Greek-style plain
yoghurt
Meat, fish and poultry
4 x skinless
cod
fillets (550g/1lb 4oz total)
Other
300g/10½oz frozen
peas
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