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Fish Cutlets
By : Method
- Dry roast onions till transparent.
- Add garlic-ginger paste and chillies and fry for a minute.
- Separate brine from fish and add the spice powders, vinegar, salt, chopped coriander and the fried onion-garlic-ginger mix.
- Immerse a bread slice in a bowl of water and squeeze it between your palms.
- Add this to the fish mix and repeat with the other slices.
- Mash the mix together firmly with your hand (taking palm-fulls and squeezing out through the fingers of your clenched fist each time).
- If it is too dry, add some brine.
- Make golf-ball size balls & press gently in your palm, roll out along the edge to make a flat round cutlet.
- Repeat with remaining mixture & then roll each cutlet in the beaten egg followed by bread crumbs, dusting off any excess crumbs.
- Shallow-fry till golden brown on each side. Serve with any sauce of your choice.
Ingredients:
1 tin - white/light meat tuna flakes/chunk
4 - bread slices
1 - beaten egg
1 cup - bread crumbs
1/2 cup - chopped coriander
salt to taste
1/4 tsp - garlic-ginger paste
1/4 tsp - cumin powder
1/4 tsp - red chilli powder
1/4 tsp - turmeric powder
1/4 tsp - pepper powder
1 - finely chopped small onion
1 tbsp - vinegar
1 to 2 - chopped green chilli
oil to shallow fry
1 tin - white/light meat tuna flakes/chunk
4 - bread slices
1 - beaten egg
1 cup - bread crumbs
1/2 cup - chopped coriander
salt to taste
1/4 tsp - garlic-ginger paste
1/4 tsp - cumin powder
1/4 tsp - red chilli powder
1/4 tsp - turmeric powder
1/4 tsp - pepper powder
1 - finely chopped small onion
1 tbsp - vinegar
1 to 2 - chopped green chilli
oil to shallow fry
RECIPES BY MEARL FERNANDES
