WEST INDIAN CURRY HASH

West Indian Curry Hash image

Provided by Barbara Kafka

Time 1h

Yield 6 servings

Number Of Ingredients 18

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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

Steps:

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.
Stir in the onion and cook, stirring occasionally, for 5 minutes. Stir in the garlic, ginger and anise seed. Cook, stirring, for 5 minutes.
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.
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.
Invert onto a large round serving platter so the crusty side is up.