West Indian Curry Hash

Name: West Indian Curry Hash
Total time: 1 h
Yield: 6 servings
Cuisine: caribbean
Ingredients: 2 teaspoons black mustard seeds; 4 tablespoons unsalted butter; 3 tablespoons curry powder, preferably West Indian style; 1/2 teaspoon ground cumin; 1 medium onion, peeled and cut in 1/4-inch dice; 4 medium cloves garlic, smashed, peeled and minced; 2 ounces ginger, peeled and minced; 1 teaspoon anise seed; 1 pound mashing potatoes, cooked, peeled, cooled and cut into 1/2 inch cubes; 2 medium ribs celery, peeled and cut in 1/4-inch dice; 1 medium red pepper, seeded and cut in 1/4-inch dice; 1 medium jalapeno pepper, seeded and minced; 1 egg, lightly beaten; 2/3 cup milk; 1 tablespoon kosher salt; 2 tablespoons minced mint leaves; 2 cups flaked leftover cooked fish such as salmon, cod or red snapper; 2 tablespoons lime juice

By Barbara Kafka

Total Time: 1 hour
Rating: 4(25)
Comments: Read comments

Featured in: Hash Good Enough To Make From Scratch

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

2teaspoons black mustard seeds
4tablespoons unsalted butter
3tablespoons curry powder, preferably West Indian style
½teaspoon ground cumin
1medium onion, peeled and cut in ¼-inch dice
4medium cloves garlic, smashed, peeled and minced
2ounces ginger, peeled and minced
1teaspoon anise seed
1pound mashing potatoes, cooked, peeled, cooled and cut into ½ inch cubes
2medium ribs celery, peeled and cut in ¼-inch dice
1medium red pepper, seeded and cut in ¼-inch dice
1medium jalapeno pepper, seeded and minced
1egg, lightly beaten
⅔cup milk
1tablespoon kosher salt
2tablespoons minced mint leaves
2cups flaked leftover cooked fish such as salmon, cod or red snapper
2tablespoons lime juice

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat a large nonstick pan over medium heat. Add mustard seeds and cook, shaking pan, for 40 seconds, until seeds start to pop. Add butter and let it melt. Lower heat to medium-low. Stir in the curry powder and cumin. Cook, stirring, for 40 seconds.
Step 2
Stir in the onion and cook, stirring occasionally, for 5 minutes. Stir in the garlic, ginger and anise seed. Cook, stirring, for 5 minutes.
Step 3
Add potatoes, raise heat to medium and cook, turning occasionally, for 9 minutes or until potatoes begin to brown. Stir in the celery, red pepper and jalapeno pepper. Cook, stirring occasionally, for 5 minutes.
Step 4
Meanwhile whisk together the egg, milk, salt and mint. Pour this over the potato mixture. Stir in the fish and lime juice. Press the mixture into the pan with the back of a spoon to make a cake. Cook, over medium heat, for 15 minutes, until the cake is set and the bottom has formed a crust.
Step 5
Invert onto a large round serving platter so the crusty side is up.