Fish Cutlet | Indian Fish Cakes | fish cutlet kerala Video
Crispy on the outside soft on the inside delicious Indian style fish cakes featuring your favorite fish cooked in authentic Indian spices
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Servings cutlets
Ingredients
- 1 tablespoon oil
- 1 and ½ cups onions finely chopped
- 2 inch ginger minced
- 2 green chilies chopped
- 2 sprig curry leaves chopped
- ½ teaspoon ground turmeric turmeric powder
- 425 g canned tuna drained
- 1 teaspoon ground black pepper black pepper powder
- 3 large potatoes boiled and mashed
- 1 teaspoon garam masala
- Salt to taste
- 2 eggs lightly whisked
- 2 cups breadcrumbs
- Oil to deep fry
Instructions
- Heat oil in a pan over medium-high heat. Add onions, ginger, green chilies and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions start to brown. Add ground turmeric. Fry, stirring, for a few seconds.
- Add drained tuna. Sauté, stirring occasionally, for 2-3 minutes. Add ground black pepper and heat through. Remove from heat. Leave to cool.
- Add potatoes and garam masala to the cooled tuna mixture. Season with salt. Make 26 small balls out of the mixture and press down lightly to form round or oval shaped patties or cakes. Set aside.
- Place eggs and breadcrumbs in two separate bowls. Dip each cake or cutlet in the egg and then roll in breadcrumbs.
- Meanwhile heat oil for deep frying in a large pan over medium-high heat. Add cutlets (in batches) to the hot oil and deep fry. Flip over to cook both sides. When the cutlets turn golden, remove them from oil with a slotted spoon, and drain on an absorbent towel. Serve with onion salad (challas) and ketchup.
Video
Notes
- Make the cutlets and deep fry just before serving
- Add more or less ground black pepper depending on your taste
- Add more or less green chilies depending on your taste
- When frying, don’t let tuna dry too much.
- If you want to add coriander leaves, add it along with mashed potatoes
- To freeze patties after coating in breadcrumbs, arrange the cutlets on a tray in a single layer. Freeze for 4-5 hours. Then transfer to ziplock bags to save space. About 30 minutes prior to deep frying, remove from freezer and thaw. Uncooked cutlets can be frozen up to a month.
- If using fresh fish, steam the whole fish and separate into tiny pieces. If the fish has bone, debone them. Make sure you remove all the tiny bones
- Add more or less ground black pepper depending on your taste
- Add more or less green chilies depending on your taste
- When frying, don’t let tuna dry too much.
- If you want to add coriander leaves, add it along with mashed potatoes
- To freeze patties after coating in breadcrumbs, arrange the cutlets on a tray in a single layer. Freeze for 4-5 hours. Then transfer to ziplock bags to save space. About 30 minutes prior to deep frying, remove from freezer and thaw. Uncooked cutlets can be frozen up to a month.
- If using fresh fish, steam the whole fish and separate into tiny pieces. If the fish has bone, debone them. Make sure you remove all the tiny bones
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 17g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 164mg | Fiber: 2g | Sugar: 2g