Andaman Style Coconut Fish Pattice
Mashed fish mixed with fresh coconut and mild spices, shaped into patties and shallow fried, a household snack found in South Andaman's coastal kitchens.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Mixing bowl
- •Flat pan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 12 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 18 g
- calories
- 210 kcal
Instructions
- 1
Add the mashed fish, grated coconut, onion, green chilli, ginger and curry leaves to a bowl. Mix them together.
- 2
Add the rice flour and salt. Mix well until the mixture sticks together easily.
- 3
Shape the mixture into small, flat patties with your hands.
- 4
Heat the coconut oil in a flat pan over medium heat.
- 5
Place the patties into the hot pan, leaving enough space between them.
- 6
Fry for 3–4 minutes on each side until golden brown and crisp.
- 7
Drain the patties on paper towels and serve them warm.
Chef's tips
Drain all extra liquid from the fish before mixing so the patties hold their shape during frying.
Ingredient substitutions
- boneless fish → canned tuna, well drained
Storage
Refrigerate uncooked patties for up to a day before frying.
Reheating
Reheat in a pan over low heat to restore crispness.
Common mistakes to avoid
- •Leaving excess water in the boiled fish, which makes the patties break apart while frying.
Serving suggestions
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