Spicy Striped Bass Cakes with Golden Raisins

These spicy fish cakes are my family’s favorite and also a specialty of Mumbai. Though the chopped green chilies give it a spicy kick, the raisins create a wonderful balance of flavor.

SERVES 6

1 tablespoon vegetable oil

1 medium-sized onion, finely chopped

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1 tablespoon ground coriander seeds

2 fresh green chilies, seeded and chopped

1 tablespoon cayenne pepper

1 teaspoon garam masala                                                 

9 ounces cooked striped bass fillet

1/2 cup cooked basmati rice

2 tablespoons golden raisins

3 large eggs

salt to taste

1 cup fresh bread crumbs for coating

1 cup all purpose flour for dusting

vegetable oil for deep-frying

8 thinly sliced cucumber wedges for garnish

Heat vegetable oil in a large skillet over medium heat. Add onions, ginger,and garlic, and fry till golden brown—about 5 minutes. Add coriander,chilies, cayenne pepper, and garam masala. Mix well. Set aside to cool.

Place the cooked fish and rice in a food processor or blender. Process to a thick paste. Transfer it to a large nonreactive mixing bowl. Add the onion-and-spice mixture, raisins, 1 beaten egg, and salt. Mix well. Divide it into 12 equal portions and shape them into patties. Beat the remaining eggs in a shallow dish and place the bread crumbs and flour on separate sheets of waxed paper. Dust the patties with flour, then the beaten eggs. Then coat them with the bread crumbs, pressing lightly.

Preheat the deep fryer to 350°F. Gently immerse the fish cakes in the oil.Make sure they are fully submerged. Deep fry until they are golden brown and cook through—about 5 minutes—turning to ensure even browning.