West Indian Curry Hash Recipe

Name: West Indian Curry Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅔ 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

Servings: persons

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
⅔ 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

1
Heat a large nonstick pan over medium heat.
2
Add mustard seeds and cook, shaking pan, for 40 seconds, until seeds start to pop.
3
Add butter and let it melt.
4
Lower heat to medium-low.
5
Stir in the curry powder and cumin.
6
Cook, stirring, for 40 seconds.
7
Stir in the onion and cook, stirring occasionally, for 5 minutes.
8
Stir in the garlic, ginger and anise seed.
9
Cook, stirring, for 5 minutes.
10
Add potatoes, raise heat to medium and cook, turning occasionally, for 9 minutes or until potatoes begin to brown.
11
Stir in the celery, red pepper and jalapeno pepper.
12
Cook, stirring occasionally, for 5 minutes.
13
Meanwhile whisk together the egg, milk, salt and mint.
14
Pour this over the potato mixture.
15
Stir in the fish and lime juice.
16
Press the mixture into the pan with the back of a spoon to make a cake.
17
Cook, over medium heat, for 15 minutes, until the cake is set and the bottom has formed a crust.
18
Invert onto a large round serving platter so the crusty side is up.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons black mustard seeds, 4 tablespoons unsalted butter, 3 tablespoons curry powder, preferably West Indian style, 1/2 teaspoon ground cumin, and more.

Yes, West Indian Curry Hash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

West Indian Curry Hash

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