| This Fish Cutlet recipe is very easy to make. | | | | Remove the fish from the water, clean the bones |
| It can be served as an appetizer, snack or a side | | | | and put all the flesh in a bowl. Add the mashed |
| dish. | | | | potatoes, chopped onions, chilies, coriander leaves, |
| It is good to include an oily fish in our diets at least | | | | ginger-garlic paste, salt, lime juice and the rest of the |
| thrice a week. So if you want you can use an oily | | | | dry powders. |
| fish or a white fleshy fish for this recipe. | | | | Get your hands dirty. Mash and mix well. Sneak a |
| Make the cutlets as hot as you desire. The idea is to | | | | taste and make adjustments if any. |
| balance all the flavors. | | | | Make the cutlets by shaping as desired (round or |
| To make these cutlets you will need | | | | oval). Shape into small balls and place in between your |
| - 500 g fish steak (oily or white fish) | | | | palms and press gently, to flatten them a little. |
| - 300 g of potatoes (approximately) | | | | Take each cutlet, dip it in egg and immediately roll it |
| - 2 medium Onions (Chopped finely) | | | | on all sides in the bread crumbs. Place all on a tray |
| - 3-4 green Chilies (chopped finely) | | | | and once all cutlets are done, cover up with a cling |
| - 1 cup fresh Coriander (chopped finely) | | | | wrap and put in the refrigerator for at least an hour. |
| - 2 Tbsp of Ginger-Garlic paste | | | | This helps the bread crumbs to set well on the |
| - Salt to taste | | | | cutlets. |
| - 1/2 Tsp red Chili powder | | | | Heat the oil for frying in a deep pan or kadai, and |
| - 2 Tsp Coriander powder | | | | deep fry the cutlets in batches of 3-4 on a low to |
| - 1 Tsp Roasted Cumin powder | | | | medium heat. When evenly brown on all sides, take |
| - 1/2 Tsp Garam masala (optional) | | | | out with a slotted spoon and drain on kitchen paper. |
| - 3-4 Garlic cloves, 1 inch ginger, 7-8 peppercorns and | | | | Serve with a dip or sauce of your choice. |
| 1 tsp fennel seeds | | | | Tips: |
| - Water | | | | Always fry just one cutlet first, to check if the |
| - 1 egg (lightly beaten with a pinch of salt) | | | | temperature of oil is ok. This way you lose just one |
| - Bread crumbs | | | | if something goes wrong. |
| - Oil for frying | | | | Make lots at one time and store in the freezer for up |
| To boil the fish, place the fish in a saucepan and | | | | to a month. This saves a lot of time. Defrost and |
| cover it up with water (just enough to cover the | | | | reheat under a hot grill or on a griddle on the stove. |
| fish). Pound the garlic cloves and ginger knob and add | | | | Do not heat in the microwave. |
| it in the water, along with the peppercorns and | | | | When you put the cutlets in the oil for frying, avoid |
| fennel seeds. Bring it to a boil and cover and simmer | | | | turning them immediately, lest they might break. Wait |
| for 5 minutes or until the fish is done. Let it cool | | | | for a minute or so and then turn them over. Keep |
| down. | | | | turning occasionally to get an even brown color. |
| Meanwhile boil the potatoes (in a pressure cooker or | | | | You can strain the water in which the fish was boiled |
| as you please). Grate or mash. | | | | as a mild and quick fish stock,to make a soup or |
| Also keep the beaten egg in a bowl and bread | | | | sauce. |
| crumbs in a flat plate. | | | | |