top of page


Simple to prepare and easy to cook, these fish cakes with a turmeric twist can be a perfect starter or are equally good as a main meal. Featuring a delicious and comforting spiced coconut cream, this dish has few ingredients but big flavour.
Left-over roasted potatoes can be very effective in this recipe.  Serves 4.

Main Ingredients:

  • 450gr potatoes, peeled and cut in half

  • 400gr salmon fillet

  • 1 large egg, beaten

  • 1-2 teaspoons (20-40) gr RASAKU spicy turmeric paste

  • 400ml coconut cream

  • Bunch of Greek or Italian basil (some extra for garnish)

  • Salt and black pepper to season

  • Juice of ½ to 1 lime juice

Cooking Directions


Boil the potatoes in salted boiling water till tender, drain well, return to pan on low heat for 2-3 minutes to evaporate excess liquid and then mash them, seasoning with black pepper.  



  • Mix 1 teaspoon of RASAKU spicy turmeric paste with 50ml coconut cream and bring to the boil in a pan, season with salt.

  • Cook the salmon fillet skin face down in the coconut cream for around 5-6 minutes till you can remove the skin easily. Set the fish aside on a plate and retain the coconut cream for use as sauce.


Break the fish into chunks, mix well with the potatoes and season to taste with salt and black pepper. Add chopped basil and mix well. Divide and form into 8 patties: if the mixture is too soft, cool it in your refrigerator for 30 mins and then form the patties.


  • Heat 3-4 tablespoons sunflower oil till hot in a large frying pan then cook the fish patties thoroughly -  around 5-7 minutes each side

  • Place half the coconut cream (from simmering the fish) in a blender, adding a small bunch of basil to create a lovely greenish mix.

  • Return the coconut. cream to the pan, gently reheat, season with salt and black pepper to taste.

  • You may add 1 extra teaspoon of paste for more spice plus 50ml water or coconut cream. Add the lime juice and taste test, one last time.

  • Serve by stacking the patties, pour in the coconut cream and garnish with basil. 

bottom of page