Ingredients

300g Featherbacks (Chital) fish
3 tbsp homemade red curry paste
1 tsp salt, 1 egg
2 tbsp cold water
2 tsp sugar
1 tbsp kaffir lime leaves, sliced thinly
½ cup long beans, chopped
2 cups vegetable oil

Method

Mix fish, egg, and cold water in a food processor and blend them together until the mixture turns sticky. Put the fish mix in a mixing bowl.

Add curry paste, kaffir lime leaves, long beans, sugar, and salt to the mixing bowl and mix all ingredients together into sticky dough. Heat oil in a wok on high heat. Turn to low heat when the oil reaches frying temperature.

Make patties from the fish mix; use about 2 tablespoons of fish mix in each patty, making each one to two centimetres thick. Fry patties until golden brown. Turn once. Serve with cucumber relish.

Recipe By: Shaheda Yesmin