Fish cakes with tomato sauce (Machchi na cutless)

Name: Fish cakes with tomato sauce (Machchi na cutless)
Ingredients: 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; 250g/9oz white fish fillet, skinned; 1 large green chilli, finely chopped; 2.5cm/1in piece fresh ginger, finely chopped; 6-8 garlic cloves, finely chopped; 2 tbsp chopped coriander leaves; 1 tsp salt, or to taste; 1 tbsp lemon juice; 1 free-range egg; 2 slices white bread, soaked briefly in water and squeezed out; salt; pepper; 100g/3½oz plain flour; 2-3 free-range eggs; oil, for shallow-frying

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These spicy fish cakes and sauce are great hot or cold. They also work well in soft rolls for a fancy sandwich. Ingredients For the tomato sauce 2-3 tbsp sunflower or rapeseed oil 2 x 2.5cm/1in piece...

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Ingredients

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
250g/9oz white fish fillet, skinned
1 large green chilli, finely chopped
2.5cm/1in piece fresh ginger, finely chopped
6-8 garlic cloves, finely chopped
2 tbsp chopped coriander leaves
1 tsp salt, or to taste
1 tbsp lemon juice
1 free-range egg
2 slices white bread, soaked briefly in water and squeezed out
salt
pepper
100g/3½oz plain flour
2-3 free-range eggs
oil, for shallow-frying