Fish Cutlet
Monday, 19th June 2006
- Kingfish – 1/2 kg
- Crushed ginger & garlic – 1 tablespoon each
Green chilli – 2,3
Onion – 1 medium - Garam masala – 1/2 teaspoon
Pepper powder – 1/2, 1 teaspoon - Boiled potato – 1 medium
- Egg white – 1 egg
Bread crumbs – 1 cup - Salt – to taste
Oil
Curry leaves
Wash & clean the fish. Boil fish with crushed ginger & garlic, green chillies & curry leaves. Remove the bones from the fish & mince the fish. Heat oil in a pan & and saute onion. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 5 more minutes. Mash the boiled potatoes. When the fish mix becomes cool add mashed potatoes, mix well & make small balls. Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs. Deep fry in oil.
Other cutlet recipes:
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Could you please send me the recipe for the garam masala that you use
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Maria
Reply: on April 18th, 2009 at 10:22 amHi Liz
Thanks for dropping in and sorry for the delayed reply.
Garam masala recipe – now that’s a tough one :). Though I make garam masala at home, I dont use a correct measurement as such.
Anyways I will give you a rough idea.
I usually take equal amounts of clove, cardamom, cinnamon & fennel. I also add a few pepper corns and 1 leaf of star anise. Heat a pan and dry roast this spices, till the fennel becomes slightly brown, say 3-4 minutes, but make sure it doesnt get burnt. Let it cool completely. Grind it to a fine powder using the smallest jar of the blender.
This is how I make it. Anyways, I will try to measure it the next time I make it :)
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when i use tinned tuna,should i cook(saute) it as mentioned?
Reply
Maria
Reply: on June 7th, 2009 at 8:26 amHi Vijaya
I usually cook tinned tuna but for a lesser time.
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Maria, i made this with Tuna and everybody loved it. But one of my husband’s friend was asking whether there is any (veg) substitute for Egg white (for coating). Can you help me?
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Maria
Reply: on July 1st, 2009 at 9:04 amHi Ashwaty
Thanks for trying out this recipe.
Yes, there is a substitute for egg white. Make a thin paste with maida (all purpose flour) and water and coat the cutlets in that instead of egg white. May be you can mix 2 tbsp of maida with 2-3 tbsp of water, the batter should be thin, but not watery.
Hope this helps.
Take care
Maria
Reply
Aswathy
Reply: on July 2nd, 2009 at 8:22 amThanks Maria, for that tip. Shall try it out next time.
The fish cutlets i made following ur recipe was a huge hit in my husb’s office and i’m very busy directing the ladies to your site. :)
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Maria
Reply: on July 7th, 2009 at 4:40 pmHi Aswathy
Thanks a lot dear for recommending my site to others. Hope they too will like the recipes :)
Thanks again…
Cheers
Maria