Fish Curry Cakes (Haw Mok Plaa)

Add Toppings and Serve.

Top with coconut milk, fresh chilli, basil, and then serve!

D.Schmidt

Tip: if serving at a party: You can make these cakes up to 2 days ahead of time. Store them IN the ramekins in the refrigerator (preferably covered). When it's time for the party, remove from the refrigerator (the cold will have firmed them up), and remove the cakes from the ramekins. Place on an oven-proof plate and warm in the oven for a few minutes before serving. Add toppings and serve. Note: These cakes make a great dish to serve around Xmas!

• Make the Curry Paste.
• Prepare the Fish.
• Place Fish in Mixing Bowl and Add Paste.
• Add 3/4 of the Coconut Milk - Reserve the top 1/4 can for Use Later.
• Add Eggs.
• Add the Fish Sauce.
• Preparing Ramekins.
• Fill Ramekins.
• While Fish Cakes are Baking, Prepare Coconut Milk.
• Add Toppings and Serve.