FISH CUTLETS

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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.

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