Friday, 15 July 2011

Fish cutlet (Traditional Fare)

Courtesy: Rosaline Xavier

Fish: 500 g
Onion: 2(chopped)
Spring onion: 2(chopped)
Coriander leaves: 2 tbsps (chopped)
Green chilli: 6 (chopped)             
Ginger: 1” piece (chopped)
Garlic: 5 pods (chopped)
Turmeric powder: ½ tsp
Pepper powder: 1 tsp
Potato: 2 (boiled & mashed)
Egg: 1
Bread crumbs: 1 cup
Vinegar: 1tbsp
Oil: 1 tbsp + for frying
Salt to taste

Cook fish with salt, vinegar & turmeric powder. Debone, keep aside.
Heat 1 tbsp oil, fry onion, ginger,  garlic & green chilli till light brown.
Add pepper powder, flaked fish & salt. Stir well.
Take off fire & add spring onion & coriander leaves.
Cool well & mix in mashed potatoes.
Shape into rolls, dip in beaten egg, coat with bread crumbs & deep fry till golden brown.
Drain on absorbent paper.
Serve with salad & sauce.

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