FISH CUTLETS

-

INGREDIENTS

  1. Canned Tuna - 3 cans( I use light tuna)
  2. Potato           - 4 medium
  3. Onion- 3 medium( finely chopped)
  4. Green chillies- 3-4 nos.
  5. Garlic-  4-5 cloves
  6. Ginger- 2 tbsp
  7. curry leaves- few (chopped)
  8. Turmeric powder- 1/2 tsp
  9. Chilli powder- 1 tsp
  10. Coriander powder-1tsp
  11. Garam masala- 1/2 tsp
  12. Jeera powder- 1/4 tsp
  13. pepper powder- 1/2 tsp
  14. Fish masala powder- 1tbsp 
  15. Oil - 2tbsp
  16. Salt- to taste
  17. Egg- 2nos.
  18. Bread crumbs- 1/2 cup
  19. All purpose flour-1/2cup
  20. Oil- For frying.
METHOD
  • Boil potatos with a little salt until tender, mash and keep aside.
  • Remove the tuna from the can, Squeeze and remove the excess oil or salt water from the tuna ( I use some of the same sunflower oil for frying) keep aside.
  • Heat oil in a pan and saute the ginger, garlic, green chillies and curry leaves till the raw smell disappears.
  • Add  finely diced onion and saute till light brown in colour.
  • Add all dry masala powders from 8-14 and saute till the raw smell goes away.
  • Add tuna to this mixture and saute for another few minutes Turn off the flame and allow the tuna mixture to cool.
  • In a bowl combine the fish and potato mixture well .
  • Make desired cutlet shape with the mixture.
  • coat the cutlet first with multipurpose flour
  • dip in the egg mixture.
  • roll the cutlet in bread crumbs and keep aside
  • Fry the cutlets in oil until the outer sides are brown and crisp.
Note
  • cutlets are usually deep fried but i prefer shallow frying them in a non stick pan. 
  • If the mixture turns out to be watery or soggy add a little flour or bread crumbs to the mixture to get the desired consistency.
  • The cutlet can be served along with any sauce and tastes best when served hot and crispy.

Comments

Post a Comment

Popular posts from this blog

ERACHI CHOR / MUTTON BIRYANI

-
Image
This recipe includes 2 parts PART I INGREDIENTS Mutton- 1kg Onion- 3/4th kg Corriander, pudina, curry leaves- 1 cup Chilli- 8no.(crushed) Ginger- 1 big piece (crushed) Garlic- 10 big pods (crushed) Chilli powder- 1tsp Corriander powder- 2tbsp Turmeric powder- 2tsp Elachi, Patta, clove- few Ghee- 1tbsp oil- 2tbsp Salt- to taste METHOD Mix all the ingredients in a cooker. Wash the mutton and mix it to the cooker content( no need to drain the excess water after washing the mutton) Cook on medium flame for 5 whistles. proceed to part II NOTE No need to add additional water to the cooker. PART II INGREDIENTS Oil- 5tbsp Ghee- 1tbsp Onion- 1 big Patta, elachi, clove- few Lemon juice- 1 lemon corriander, curry and pudina leaves- 1 cup Garam masala- 1tsp Jeeraka Shala rice- 1 1/2 kg water- double the rice METHOD Heat oil and ghee in a pan Add onion and fry till crisp Add Patta, elachi, clove, water, lemon juice and stir. Add 1/2cup gr...
Read more

PORK RIBS

-
INGREDIENTS Pork ribs- 1kg Oil-3tbsp Tomato paste- 3 tbsp Orange juice- 3 tbsp Lime juice- 2tbsp Soya sauce- 4tbsp Onion- 1 big( finely chopped) Garlic- 30 pods Honey 1 tbsp Mustard powder- 1 tbsp Chilli powder- 4 tbsp Corriander powder- 2 1/2 tbsp Garam masala powder- 1/2 tsp METHOD Mix all the above ingredients in an oven tray and allow it to marinate in the fridge for a day. Cover  the tray with an aluminium foil and cook on a stove on low flame till the water content dries up Bake in the oven till crisp. Serve hot. Note Pork ribs can be replaced with  beef ribs. If chicken  is being used the tray can  directly go into the oven
Read more

SAUSAGE BIRYANI

-
Ingredients 1. 5 sausage rings cut into bite sized pieces 2. 1 Red Onions sliced thin 3. ginger garlic paste 5 garlic pods and 2 inches ginger 4. 4-5) green chillies (the sausages were spicy so just enough for the rice) In a food processor chop the ginger,garlic and green chilies 5. 2 juicy tomatoes diced fine 6. 2 cups of mint and coriander leaves chopped 7. 2 cups Basmati rice (Rice:Water 1 : 1 1/2) 8. 1 tsp each of chilly powder, cumin powder and coriander powder 9. 2 tbsp yogurt 10. seasonings, cumin, cinnamon, cloves (3), saunf, bay leaves, curry leaves 11. 2 tsp oil 12. salt to taste Method 1. In the pressure cooker or a pan which is big enough to hold the rice, pour the oil and ghee and when it is hot add all the seasonings and saute. 2. In a separate pan add about 3 cups of water and bring it to a boil 3. Add the onions and fry till they are brown. 4. Add the ginger, garlic,green chillies mince and fry them well. 5. Add the mint and coriander leaves and saute ti...
Read more