Fish kebabs (salmon and potato fish cakes) with a white yogurt dip

Put the salmon fillets in a pan with a dry bay leaf, green cardamoms, a small cinnamon stick, 1 tsp oil, 1 tsp each grated ginger and garlic, 1 tsp salt and 6 to 7 black peppercorns.

Add about half a cup of water, not so much that the fish swims, and bring to a gentle boil on medium heat.

When small bubbles show, cover and simmer on gentle low heat 5 to 6 minutes.

Turn off the heat, discard the whole spices and the water, and lift the fish onto a plate. If using fish with bones, remove every bone once it can be handled.

Mash the fish and let it cool down completely.

In a bowl combine the cooled fish and cold boiled potatoes passed through a ricer (or grated on the large holes); warm potatoes make the mixture too sticky.

Add the green onion greens, chopped green chillies, coriander leaves, crushed black pepper and finely chopped onions; then 1 tsp salt and 2 tbsp cornstarch.

Add homemade curry powder, 1 tsp bhaja masala, about half a teaspoon crushed kasuri methi and 1 tsp lemon juice.

Mash very well and shape into kebabs with oiled palms.

Optional, for beginners: refrigerate the shaped kebabs about an hour to firm up.

Heat about a third of a cup of oil, lay the kebabs in a single layer and shallow fry on medium-high until golden on both sides; do not brown them too much.

Variation: shape a day ahead and refrigerate, frying just before serving; to freeze, use dried herbs and fried onions instead of fresh herbs and raw onions.

For the dip, mix 3 tbsp plain yogurt, 1 tbsp mayonnaise, 1 tsp Dijon mustard, black pepper, a little salt, dried parsley and a pinch of red chilli flakes; stir in 1 tsp honey.