Korma Paste Fishcakes
Chop the fish and prawns into small pieces or place in a food processor and pulse until minced but not too smooth.
Chop half the coriander and mix into the fish mixture with the korma curry paste and a pinch of salt.
Shape into 8 even-sized cakes.
Coat a non-stick frying pan with the sunflower oil, and cook the cakes for 4 minutes on each side until golden and cooked through.
600g of firm white fish
200g cooked or raw peeled king prawns
20g fresh coriander
1 sachet of korma curry paste
1 tsp of sunflower oil