Tropical Asian Cooking. Wendy Hutton

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      Tuna cakes with banana chutney and green curry dip

      1 cup (125 g) flour

      Pinch of salt

      1/3 cup (85 ml) water

      1 tablespoon vegetable oil

      Tuna filling

      2/3 cup (100 g) firmly packed drained canned tuna

      2 tablespoons very finely chopped onion

      2 tablespoons very finely chopped fresh cilantro (coriander) leaves

      2 tablespoons freshly grated or moistened desiccated coconut

      2 teaspoons lime juice Salt to taste

      Banana chutney

      2 teaspoons vegetable oil

      1 teaspoon mustard seeds

      10 curry leaves

      2 dried red chilies, soaked in water 5 minutes, roughly chopped

      2 medium ripe but firm bananas, roughly mashed

      6 tablespoons orange juice

      1 teaspoon turmeric powder (optional)

      Salt and black pepper to taste

      Green curry dip

      4 teaspoons finely chopped ginger

      4 teaspoons finely chopped garlic

      1 large green chili, chopped

      1 cup (40 g) coarsely chopped fresh cilantro (coriander) leaves and fine stems

      1 cup (40 g) coarsely chopped fresh mint leaves

      2 tablespoons coconut or vegetable oil

      1 teaspoon brown mustard seeds

      1 teaspoon cumin seeds 1 large onion, chopped 10 curry leaves

      1 large tomato, peeled and chopped

      2 teaspoons curry powder

      3/4 cup (185 ml) coconut milk

      1/2 teaspoon salt

      Most fish cakes combine flaked fish with mashed potato, but this unusual version encases a lightly seasoned mixture of canned tuna in a simple homemade pastry. The flavor of the tuna cakes is enhanced by a coconut sauce rich in fresh herbs, and an easily made fresh banana chutney.

      1 Prepare the tuna filling by combining all ingredients in a bowl, mixing well. Set aside.

      2 Combine flour, salt, and water in a bowl. Knead for 5 minutes to make a pliable dough. Divide into 8 balls, then flatten each with the palm of your hand. Press with the thumbs and fingers to make each ball into a circle about 3 1/4 in (8 cm) in diameter. Fill each circle with one-eighth of the tuna, then lift up the sides, pleating and squeezing them to the center to enclose the filling. Flatten gently into a cake about 2 in (5 em) in diameter, then heat 1 tablespoon oil in a large skillet and sear the tuna cakes until golden brown, about 1 1/2 minutes on each side. Transfer tuna cakes to a baking tray and bake in an oven at 350°F (180°C, gas 4) for 8 minutes.

      3 To prepare the banana chutney, heat oil in a small pan and add mustard seeds, curry leaves, and dried chilies. Stir-fry until the seeds crackle, then add the banana and mix well with a wooden spoon, cooking for 1 minute. Stir in the orange juice and turmeric, and season with salt and pepper, then transfer to a bowl. Cool, then chill in the refrigerator.

      4 For the green curry dip, process ginger, garlic, chili, cilantro, and mint leaves together to make a smooth paste. Heat the oil in a pan and add mustard and cumin seeds. Stir-fry over medium heat until they crackle, then add onion and curry leaves. Stir-fry until the onion softens, 3-4 minutes, then add tomato and cook 5 minutes.

      5 Add the blended paste and cook, stirring frequently, 4-5 minutes. Pour in coconut milk, add salt and bring slowly to a boil, stirring. Simmer uncovered until the sauce thickens, about 8 minutes. Taste and add more salt if desired.

      6 Serve the tuna cakes with banana chutney and green curry dip.

      Note: If desired, garnish the cakes with fried curry leaves and chili.