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Chemeen Fish Cake
Method
- Heat 4 tbsp oil in a pan.
- Add the cumin seeds and curry leaves.
- When they begin to crackle, add the chopped vegetables and deep fry till the onions turn a golden colour.
- Add the shrimps and turmeric powder.
- Cook till the shrimps are half done.
- Mix in the mashed potatoes and adjust seasoning.
- Divide the mixture into 60 gms round cutlets.
- Dip in egg wash, dust with the breadcrumbs and deep fry till golden.
- Serve hot with green salad or tomato ketchup.
Ingredients:
250 gms - chemeen fish, peeled and deveined
250 gms - potatoes, boiled, peeled and mashed
2 cups - oil for deep frying
2 tbsp - cumin seeds
2 sprigs - curry leaves
2 - onions, finely chopped
6 cloves - garlic, chopped
2” - ginger, sliced
3 to 4 - green chillies, chopped
2 tbsp - turmeric powder
4 - eggs, beaten
breadcrumbs
salt to taste
250 gms - chemeen fish, peeled and deveined
250 gms - potatoes, boiled, peeled and mashed
2 cups - oil for deep frying
2 tbsp - cumin seeds
2 sprigs - curry leaves
2 - onions, finely chopped
6 cloves - garlic, chopped
2” - ginger, sliced
3 to 4 - green chillies, chopped
2 tbsp - turmeric powder
4 - eggs, beaten
breadcrumbs
salt to taste
RECIPES BY REHANA KHAMBATY
