Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Indian Fish and Potato Croquettes
Ingredients
- 3 whole cloves
- 2 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 8 oz. skinless cod or red snapper fillets
- 1 lb. russet potatoes, peeled and cut into 1-inch chunks
- Kosher salt
- 1⁄2 cup whole-wheat bread crumbs
- 2 tbsp. fresh lime juice
- 2 tbsp. roughly chopped cilantro
- 1 tsp. ground cumin
- 1 small green Indian chile or serrano, stemmed, seeded, and minced (optional)
- 1⁄4 cup vegetable oil
- Mint chutney, for serving
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