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Indian Spiced Smoked Haddock Fish Cakes - Featured-6244
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5 from 1 vote

Indian Spiced Smoked Haddock Fishcakes with Tomato Relish

These Indian spiced smoked haddock fishcakes are highly flavoured and aromatic without being fiery hot. Served with the homemade tomato relish and a simple salad, they make an excellent supper option.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Worldwide
Servings: 4
Calories: 495kcal


For the Fishcakes

  • 250 g (10 1/2 oz) Smoked haddock
  • 80 ml (1/3 cup) Milk
  • 900 g (32 oz) Baking potatoes Such as Maris Piper
  • 2 tbsp Butter
  • 1 Leek about 200g (7 oz)
  • 1 Green chilli medium heat
  • 1-2 Garlic cloves
  • 1 1/2 tsp Minced ginger About 15g (1/2 oz) piece before being minced
  • 1/2 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1/2 tsp Garam masala
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Salt
  • 1/8 tsp Ground black pepper
  • 15 g (1/2 oz) Fresh coriander leaves
  • 150 g (5 1/4 oz) Panko breadcrumbs
  • 1 tbsp Flavourless oil e.g. groundnut or sunflower
  • 1/4 tsp Kashmiri chilli powder or other mild chilli powder

For the Tomato Relish

  • 1 tbsp Flavourless oil such as groundnut or sunflower
  • 1 Shallot
  • 1 Garlic clove
  • 1 1/2 tsp Minced ginger About 15g (1/2 oz) piece before being minced
  • 1/2 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1/4 tsp Kashmiri chilli powder or other mild chilli powder
  • 1/4 tsp Salt
  • 1/8 tsp Ground black pepper
  • 3-4 Ripe tomatoes
  • 15 g (1/2 oz) Fresh coriander leaves
  • 1-2 tsp Lemon juice


Stage 1 Prepare the Fish

  • Lay the fish in a pan and pour over the milk
  • Grind a little black pepper over the fish, then cover with a lid and cook gently for around 6-8 minutes until the fish is cooked through (add a little more milk if necessary if the pan gets dry)
  • Remove from the cooking liquid (reserve) and flake the fish into small pieces using a fork. Set aside

Stage 2 Prepare the Potato

  • Put a large pan of salted water onto the hob and bring to the boil
  • Meanwhile peel and chop the potatoes roughly into smallish chunks (about 2.5 cm cubes)
  • Add to the pan, cover and gentle simmer for approximately 20 minutes until fork tender
  • Drain the water and use either a potato ricer or a potato masher to mash the potatoes until smooth
  • Add 1 tablespoon of butter and enough of the reserved cooking liquid from the fish to form a medium soft mash. Do not season at this point

Stage 3 Prepare the Leeks

  • Put 1 tablespoon of butter into a pan and melt
  • Chop the leeks (slice into rounds and then chop each round in half) and add to the pan
  • Cook gently for around 10 minutes until the leeks have softened and taken on a little colour
  • Meanwhile, de-seed the chilli and chop finely. Peel and mince the garlic & ginger and roughly chop the fresh corainder leaves
  • When the leek has softened, add the chilli, ginger and garlic to the pan. Stir and cook for 1 minute
  • Next add the ground spices - cumin, coriander, garam masala, and turmeric. Stir and cook for 1 more minute then remove the pan from the heat
  • Spoon the mashed potato into the pan and mix in
  • Next, scatter in the cooked fish and the chopped coriander. Stir until well distributed
  • Season with 1/4 tsp salt and 1/8 tsp ground black pepper. Mix and taste. Add more seasoning to suit personal preferences
  • If times allows, let the potato mixture to cool for 30 minutes - it will firm up as it cools, making it easier to roll

Stage 4 Shaping and Covering the Fishcakes

  • Preheat the oven to 200C/ 400F/ GM 6
  • Break an egg into a bowl and beat with a fork
  • Tip the panko breadcrumbs into another bowl, then scatter in the kashmiri chilli powder - mix briefly
  • Pour 1 tablespoon of oil into the breadcrumbs. Use your fingers to gently rub the oil into the breadcrumbs. Do not exhert force - The aim is to coat the breadcrumbs in oil and chilli powder, but not break down the breadcrumbs
  • Next divide the fishcake mixture into 12 equal sized portions and roll into balls
  • Dip each ball first in the beaten egg then roll it in the breadcrumbs until coated
  • If necessary, gently reshape each fishcake until is resembles a ball again
  • Lay the fishcakes onto a baking sheet lined with parchment and bake for 25 minutes until golden ( whilst they are cooking make the relish)

Stage 5 Make the Tomato relish

  • Finely dice the shallot and fry in a little oil until soft
  • Meanwhile, mince the ginger and garlic
  • When the shallot is soft, add to the pan and cook for 1 minute
  • Next, add the ground cumin, ground coriander, chilli powder and salt. Cook for 1 minute
  • Finely dice the tomatoes and add to the pan
  • Let cook at a moderate simmer for 10 - 15 minutes, stirring often, until the tomatoes break down and a thick sauce is formed
  • When ready to serve, add a squeeze of lemon (to taste) and stir the fresh coriander through


  • Either serve the relish in small bowls alongside the fishcakes or spoon into bowls and top with 3 fishcakes per person


Can I make these in advance?

These Indian spiced fishcakes can be made in advance and baked later. Follow the recipe up to stage 4: step 7 and then cool, cover and keep refrigerated until ready to cook.
Cook from chilled for 30-35 minutes at 200C/ 400F/ GM 6 until piping hot.
Please remember that fish does not typically have a long shelf life. For this reason, these fishcakes do need baking and eating within 48 hours of assembling. Otherwise, they should be frozen.
The relish can also be made in advance. Again, store in the fridge and reheat at the point of serving.

Reheating and freezing instructions

Since the fish is cooked prior to adding into the potato mix, it is only possible to safely bake the fully assembled fishcake once.
If the fishcake have been baked once, reheating is not advisable.
To safely freeze these smoked haddock fishcakes before the final bake, make the recipe up to the end of step stage 4: step 7 then allow to cool completely. Place them on a freezer-proof tray to open-freeze (unwrapped) as soon as possible. Once fully frozen, transfer to a bag, label and keep frozen for up to 3 months.
The tomato relish can be reheated safely. It keeps well for up to 1 week and it can also be frozen.


Calories: 495kcal | Carbohydrates: 75g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 1165mg | Potassium: 1398mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1211IU | Vitamin C: 20mg | Calcium: 169mg | Iron: 6mg