This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

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.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


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