Thai Fish Cakes

The addition of Thai red curry paste gives these fish cakes a Thai identity. This is a Sanjeev Kapoor exclusive recipe.

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Thai Fish Cakes

Main Ingredients Fish fillets, Thai red curry paste
Cuisine Thai
Course Snacks and Starters
Prep Time 0-5 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Thai Fish Cakes

  • 2 Fish fillets cut into small pieces
  • 2 tablespoons Thai red curry paste
  • 1/2 teaspoon Crushed black peppercorns
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves chopped
  • 3-4 Fresh red chillies Thai
  • 2 teaspoons Fish sauce
  • 1 Egg
  • 2 Spring onions with greens chopped
  • 2 tablespoons Cornflour/ corn starch
  • 2-3 tablespoons Oil


  1. Put fish pieces in a bowl, add red curry paste, crushed black peppercorns, salt, coriander leaves, roughly chopped Thai red chillies. Mix lightly, add fish sauce and mix again.
  2. Break egg into another bowl, beat it lightly and add it to the fish mixture.
  3. Put the mixture into a blender jar and grind to a fine paste. Transfer the paste into a bowl, add spring onions and mix well with your hands. Add cornflour and mix again.
  4. Heat oil in a non-stick pan.Grease your hands with some oil, divide the mixture into equal portions and shape them into medium sized patties.
  5. Put the patties on the pan and cook till the underside is done and golden. Flip and cook the other side similarly.
  6. Drain on absorbent paper.
  7. Arrange the cakes on a serving plate and servehot garnished with coriander leaves and a sauce of your choice.