Fish cakes with tomato sauce (Machchi na cutless)

These spicy fish cakes and sauce are great hot or cold. They also work well in soft rolls for a fancy sandwich.

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For the tomato sauce

  • 2-3 tbsp sunflower or rapeseed oil
  • 2 x 2.5cm/1in piece cinnamon stick
  • 2 large whole dried red chillies, broken into three or four pieces (seeded, if liked)
  • 3-4 cloves (optional)
  • 2 smallish onions, finely chopped
  • 1 heaped tbsp ginger and garlic paste (or 4 garlic cloves, crushed and 2 tsp grated fresh ginger)
  • 4-5 tomatoes, chopped (or a 400g/14oz can chopped tomatoes)
  • 1 tbsp malt vinegar
  • 1 tbsp jaggery or muscovado sugar
  • ½ tsp tamarind paste (optional)
  • salt, to taste

For the fishcakes

To finish