FISH-BREAD

Ingredients

• 2 cups boiled fish pieces, bones removed (Use any firm white fish. Boil until cooked through, then allow to cool before deboning.)
• 2 cups boiled potatoes (Equal quantity to the fish. Boil until soft, then allow to cool before mincing.)
• 1 teaspoon salt (Divided — season fish and potato mixtures separately.)
• 0.5 teaspoon pepper, powdered (Divided — season fish and potato mixtures separately.)
• 0.5 teaspoon cumin, powdered (Divided — season fish and potato mixtures separately.)
• 0.5 teaspoon ginger, powdered (Divided — season fish and potato mixtures separately.)
• 0.5 teaspoon garam masala, powdered (Divided — season fish and potato mixtures separately.)
• 2 tablespoons butter (Used to grease the baking pan and add richness between layers.)
• 0.5 cup fried onions (Optional. Adds zest and depth to the finished dish.)

Instructions

1. 1Take your boiled fish pieces and carefully remove all bones using your fingers or a fork. Work slowly and methodically — run your fingers across the flesh in different directions to feel for any small hidden bones. Place the deboned fish into a bowl and set aside.
2. 2Take the boiled potatoes and mince them finely. You can use a fork to mash them thoroughly until no large lumps remain, or use a potato masher. The texture should be smooth and uniform. Place the minced potatoes into a separate bowl.
3. 3Season each bowl separately with equal portions of the spices. Into the bowl of fish, add half the salt, half the powdered pepper, half the powdered cumin, half the powdered ginger, and half the powdered garam masala. Mix well until the spices are evenly distributed through the fish. Repeat with the bowl of minced potatoes, adding the remaining half of each spice and the remaining salt. Mix well.
4. 4Take the seasoned fish mixture and knead it together gently with your hands until it holds together. Divide it into equal portions and press each portion between your palms to form thin, flat circular discs — roughly the diameter of a large coin or small pita bread. Set the discs aside on a plate. Tip: if the mixture feels too loose to hold its shape, refrigerate it for 5 minutes to firm up.
5. 5Preheat your oven to 150°C (300°F) — this is a very mild heat. Grease the bottom of a baking pan or oven-safe dish with butter. Begin layering: place a layer of fish discs on the bottom, then spread a layer of seasoned minced potato on top. If using fried onions, scatter some between the layers now. Continue alternating layers of fish discs and minced potato until all the mixture is used, finishing with a potato layer on top. Dot a little butter on the top layer.
6. 6Place the lid firmly on the baking pan — this traps steam and keeps the dish moist. Bake in the preheated oven at 150°C (300°F) for 35 to 40 minutes. The dish is ready when it is heated through and the layers have set together. You should see the butter gently bubbling around the edges. Remove from the oven carefully and allow to rest for 5 minutes with the lid on before serving.