Tuna Fish Cutlets

Name: Tuna Fish Cutlets
Total time: 1800 s
Yield: 4/5 servings
Cuisine: Indian
Ingredients: 3-4 fish fillets (Tuna/Kupa fish); 3 boiled, peeled and mashed potatoes; 1 slice bread; 1 small onion chopped; 2 tbsp crushed ginger, garlic, green chilli; 2 egg; 1/2 cup breadcrumbs for mixing; 1 tsp garam masala; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp Coriander powder; 1/2 tsp cumin powder; As required Oil for frying; 1/2 lemon juice; 2 Tbsp finely chopped kothimbhir leaves; 1 cup breadcrumbs for coating; As per taste Salt

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#tech2 Frying ( Shallow & Deep)

Steamed fish minced with spices, combined with potatoes, shaped into cutlets and fried.
Fish Cutlets is the most favourite Cutlets dish of my daughters.
You can also refrigerate these patties for 10 to 20 days in ziplock bag or airtight container and fry whenever required. Here I had refrigerate these patties for 1 day instead of 15 minutes.

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

Saved

Ingredients

25-30 mins

4/5 servings

3-4fish fillets (Tuna/Kupa fish)
3boiled, peeled and mashed potatoes
1 slicebread
1small onion chopped
2 tbspcrushed ginger, garlic, green chilli
2egg
1/2 cupbreadcrumbs for mixing
1 tspgaram masala
1 tspturmeric powder
1 tspred chilli powder
1 tspCoriander powder
1/2 tspcumin powder
As required Oil for frying
1/2lemon juice
2 Tbspfinely chopped kothimbhir leaves
1 cupbreadcrumbs for coating
As per taste Salt

Saved

Steps

25-30 mins

1

Boil fish fillets in a pan till fish turns opaque. It's take 10-12 minutes. After that remove the fish from the water and shred it into a small pieces and let it cool down completely.
Meanwhile boil potatoes. Then peeled and mashed these potatoes and let it also cool.
2

Now in a large bowl first add fish, potatoes, crushed ginger- garlic- green chilli. Then add garam masala, cumin, chilli powder, turmeric powder, coriander powder, lemon juice, salt and kothimbhir leaves. Now add bread slice pieces, one egg and breadcrumbs for binding this mixture. Mix everything lightly with hands and do not mash the pieces.
3

Take small round balls out of the Cutlets mixture and shaped it into a patties. Beat other egg in small bowl. Dip patties in beaten egg and rolls it in the breadcrumbs. Refrigerate for 15-20 minutes before you deep fry, shallow fry or bake these Cutlets. Here I have shallow fry these patties.
4

Heat oil in a pan and shallow fry both side till the patties turn golden brown and Crispy. Remove on tissue paper to remove excess oil.
5

Serve with Schezwan Chutney.