Arbroath-smokie fish cakes with chilli jam shopping list

Fruit and vegetables

2 red chillies, roughly chopped

1 red chilli, finely chopped

2 garlic cloves, peeled, left whole

25g/1oz roughly chopped fresh ginger

2 lemongrass stems, tough outer leaves removed, finely chopped

3 limes, juice and zest

1 lime, juice only

2 small shallots, roughly chopped

3 plum tomatoes, roughly chopped

salt and freshly ground black pepper

90g/3쩍oz Panko breadcrumbs

1 tsp medium curry powder

4 tbsp Thai fish sauce (nam pla)

2 tbsp clear honey

40ml/1쩍fl oz sesame oil

50ml/2fl oz dark soy sauce

vegetable oil, for deep frying

2 free-range eggs, beaten

110g/4oz Arbroath smokie, skinned, boned and flaked into small pieces