Wednesday, July 27, 2011

Fish Cutlet

Canned Tuna Fish – 2 cans

Potato – 2 Medium

Onions – 1 big

Green Chilies – 2 or 3

Ginger – 2 Table Spoon

Garlic – 3 to 4 cloves

Curry Leaves – A few

Turmeric Powder – 1/4 Tea Spoon

Red Chili Powder – 1 Tea Spoon

Coriander Powder – 1 Tea Spoon

Garam Masala Powder – 1/2 Tea Spoon

Black Pepper Powder – 1/2 Tea Spoon

Fish Masala Powder – 1 Table Spoon

Oil – 2 Table Spoon

Salt – to taste

Egg – 1

Bread Crumbs – 1/2 cup approx

Cooking Oil for frying – As needed

Boil the potato along with salt and cook well. Allow it to cool and then remove the skin. Mash it thoroughly until there are no chunks. Heat oil in a pan and sauté onions until translucent. Add green chilies, ginger, garlic and curry leaves and sauté for a few more minutes. To this add red chili powder, turmeric powder, coriander powder, Fish Masala powder (optional), pepper powder, fennel seeds powder (optional) and Garam masala powder. Sauté for 2 minutes.

Drain the water or oil from the tuna and add it to the pan along with salt to taste. Mix everything well and sauté the tuna for around 10 minutes. Allow it to cool.

In a large bowl, combine the cooked fish and mashed potatoes using your hands. Do a taste test and add more salt if needed. Make lemon sized balls using your palm and flatten the balls to form cutlets of any desired shape. Place it on a plate or tray.

Beat the egg in a bowl and keep aside. Take bread crumbs in a plate and keep aside. Take one cutlet at a time and dip it in the beaten egg and then roll it in the bread crumbs until the cutlet is fully coated with bread crumbs. Once all cutlets have been coated with bread crumbs, heat a non stick frying pan and add oil as required for deep frying or shallow frying.

Place the cutlets slowly in the pan and fry each side on medium heat for 2-3 minutes until golden brown. Drain onto tissue papper.