Curry Cod Cakes with Mango Raita Sauce | Alaskan Leader Seafood

Ingredients

• 4 peppercorns
• 1 tsp Coriander seeds
• 1 tsp Cumin Seeds
• 1 cinnamon stick
• 2 limes, cut into eighths
• 1-pound cod fillets, or other white flaky fish
• 2 tablespoons unsalted butter
• 1 red or orange bell pepper, seeded and diced
• 1 medium-size red onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 1 heaping tablespoon mayonnaise, homemade or store-bought
• 2 teaspoons coconut cream (no liquid, just the coconut fat)
• 2 eggs
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons red or yellow curry paste
• 1 ‘‘sleeve’’ unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
• ¼ cup of Thai Basil, roughly chopped (plus extra for platting)
• ½ tablespoon fish sauce
• 1 tsp brown sugar
• ¼ cup neutral oil, like canola
• 3 cups plain yogurt
• 1 tsp salt
• ½ red onion
• 1 tsp cumin powder
• 1 green chili pepper
• ¼ cup cilantro, finely chopped
• ½ of a mango, cubed
• 1 cucumber, cubed