How to make Fish Cakes With Cucumber Relish -

Sizzling fish preparation with cool cucumber blend.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : White fish fillets (सफेद मछली के फिले), Red curry paste (रेड करी पेस्ट)

Cuisine : Thai

Course : Snacks and Starters

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For more recipes related to Fish Cakes With Cucumber Relish checkout Seafood Seekh Kabab. You can also find more Snacks and Starters recipes like Spicy Rice Pakoras Sausage and Potato Fritters Mexican Cheesy Chicken Chilli Mushroom Pakora

Fish Cakes With Cucumber Relish

Fish Cakes With Cucumber Relish Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Fish Cakes With Cucumber Relish Recipe

  • White fish fillets cut into chunks 300 grams

  • Red curry paste to taste

  • Red curry paste 2 tablespoons

  • Egg 1

  • Fish sauce 1` tablespoon

  • Cornflour/ corn starch 3 tablespoons

  • French beans blanched and chopped 10-12

  • Bread crumbs 3 tablespoons

  • Oil for deep-frying

  • Cucumber quartered & sliced 1 medium

  • Rice vinegar 4 tablespoons

  • Sugar 1 tablespoon

  • Garlic chopped 2 cloves

  • Shallots sliced 4

  • Ginger chopped 1 1/2 inch piece


Step 1

To make the cucumber relish, boil together the rice vinegar, two tablespoons water, salt and the sugar in a pan. Stir until the sugar dissolves, remove from heat and cool.

Step 2

Mix the cucumber, garlic, shallots and ginger in a bowl. You can also add sliced fresh red chillies. Pour the vinegar mixture and mix well. Boil the fish in salted water, drain thoroughly and cool.

Step 3

Place the fish, egg, salt and red curry paste in a food processor and blend well. Transfer the mixture to a bowl. Add the French beans, breadcrumbs, cornflour and fish sauce and mix well.

Step 4

Shape the mixture into small balls and press lightly. Heat plenty of oil in a wok and deep-fry the fish cakes, a few at a time, for four to five minutes. Drain on absorbent paper. Serve hot with the cucumber relish.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.