Ingredients (Makes 25 cutlets)
1. Fish (wild salmon / tilapia / king fish etc) – 250 – 300 gm, cut into pieces
2. Turmeric powder – 1/2 tsp
Chilly powder – 3/4 tsp
Pepper powder – 1/4 tsp
Wsater – 2 tbsp
Salt – As required
3. Coconut oil – 1.5 tbsp
4. Onion – 3/4 cup, finely chopped
Ginger – 3/4 tsp, minced
Garlic – 4 large,
Green chilies – 2 – 3, minced
Curry leaves – 5 – 6, finely chopped
5. Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Coriander powder – 3/4 tsp
Pepper powder – 1/4 tsp
Salt – To taste
6. Potato – 3 medium
7. Eggs – 1 – 2, beaten with a tiny pinch of salt
8. Bread crumbs – 1.5 cup
Method
1. Rinse and wash the potatoes well. Halve them and pressure-cook for 1 – 2 whistles. Open the cooker after 10 – 15 minutes. Peel off the skin and mash well using a potato masher.
2. Meanwhile combine the fish pieces with ingredients numbered 2. Cook for 10 – 12 minutes until completely done. Mince well in a mixie or using a spatula (if the fish has bones, remove it before shredding).
3. Heat 1.5 tbsp oil n a pan/kadai. Add finely chopped onion, ginger, garlic, green chilly and curry leaves. Saute until onion starts to change color. Add the spice powders numbered 5 and cook for a few seconds until their raw smell leaves. Add cooked fish and saute until dry. Add mashed potatoes and mix well. Taste check for salt. Cook for a minute and switch off. Cool down the mixture.
3. Make small balls out of the fish-potato mixture. Make desired shapes out of them . Dip each one in beaten egg and then coat with bread crumbs. Deep or shallow fry in oil until browned. Drain on a paper towel. Serve warm with tomato ketchup or onion salad/challas.
Fish Cutlets is a post by Yummy O Yummy