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Zanzibar Fishcakes with Chutney Yogurt Sauce
By Ian Williamson

This recipe is from Zanzibar. As Zanzibar has been a port for many centuries, the cuisine has been influenced by many cultures. It is as difficult to say what is the food like in Zanzibar as it is to say what the food like in Europe. These fish cakes should be made with fresh tuna. Even for those who hate tuna, give these a try as I am sure you will love this dish. These are also ideal as a snack, or remove the peppers and the fish cakes make a great children's meal, as you should eat them with your fingers.

Directions - Soak the bread in the milk. Chop the onion and peppers together in the bowl of a food processor. Add the fish and spices and blend to mix. Squeeze the milk out of the bread and add it and the egg to the fish mixture. Seed and finely chop the tomato and mix into the fish mixture by hand.

Form the fish mixture into oblong, finger-shapes. Coat with the breadcrumbs, pressing them slightly into the fish sticks with the flat side of a knife.

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This ensures that the crumbs stick and also creates a flat surface so that the sticks cook evenly. Spray a frying pan with non-stick cooking spray or lightly grease. Fry fish sticks until they are golden brown on all sides. Serve either hot or at room temperature. They can also be made in advance and reheated in the oven or microwave.

Ingredients - 1 pound poached fish tuna [or marlin or salmon ] - 1 medium onion

1-2 serrano chili peppers - 2 teaspoons fresh curry paste - 1 teaspoon turmeric

2 teaspoons fresh cilantro (optional) - 2 teaspoons fresh parsley- 2 slices bread - 1 egg -1 medium tomato - 1 cup bread crumbs

Yogurt Chutney Dipping Sauce
Lurdina, our Goan bookkeeper turned chef, taught me how to make these delicious fishcakes. Even my brother who hates tuna loved these. Great as an appetizer, or skip the peppers and the fish cakes make a great children's meal, particularly because you get to eat them with your fingers.

Directions - combine all ingredients and chill - Ingredients 1 cup plain yogurt - 3/4 cup mango chutney - juice of 1 small lime

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