18 April 2018

Kerala Style Fish Cutlet

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Kerala Style fish Cutlets

How to make kerala style fish cutlets
Prep Time: 10 minutes .
Cooking Time: 15 minutes
Makes: 14 to 16 cutlets
  1. Onion,finely chopped- 1 cup( 1 large)
  2. Ginger garlic,crushed - 1 tbsp
  3. Green chilies,finely chopped -2
  4. Potato-boiled ,peeled and mashed - 1 large
  5. Black pepper powder- 3/4 to 1 tsp(or to taste)
  6. Garam masala powder- 1/2 tsp
  7. Egg - 1
  8. Bread crumbs - 1 cup
  9. Vegetable oil - as required
  10. Salt - to taste
To prepare the fish:
  1. King fish (or any other firm fish)- 500 gms
  2. Ginger and garlic,crushed- 1 tbsp
  3. Black pepper powder- 1/2 tsp
  4. Curry leaves- few
  5. Green chilies,finely chopped- 1 or 2 ( or according to taste)
  6. Water- as required
  7. Salt - to taste

  • In a pan combine together all the ingredients listed under 'To prepare the fish'.Cook until fish turns tender  and water has evaporated.Allow to cool completely
  • Remove the bones and shred the fish using a fork .Set aside.Heat oil in a pan,add onion,ginger,garlic and green chilies.
  • Saute until onion turns soft.Add the shredded fish and mix well.
  • Now add the mashed potato and stir well until combined.Add black pepper powder,garam masala and salt to taste.Cook for 1 or 2 minutes stirring continuously and switch off the flame.
  • Allow this mixture to cool slightly.Divide this into small balls and flatten them lightly with your finger tips.Keep aside.
  • Lightly beat the egg in a bowl.Dip the cutlets in the beaten egg.
  • Then roll each cutlet in the breadcrumbs to form an even coating.( you can freeze the cutlets at this point ,if desired.).Heat oil in a pan and deep fry or shallow fry the cutlets ,turning once in between. till it turns golden brown on both the sides.
  • Drain onto a kitchen towel and serve with tomato ketchup.
    • 1 cup = 250 ml
    • Adjust the quantity of  black pepper powder and green chilies according to your taste. 
    • You may use mackerel,tuna,salmon or any other firm fish ,if desired. 

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