I got this recipe from one of my closest friends in Chennai almost ten years ago and ever since, it has been a favourite fish dish at home!
Preparation time - 30 minutes
Cooking time - 20 minutes
Ingredient:
Fish - 500 gm, preferably black pomfret or mackerel
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Water - 1 cup
Potatoes - 4, big
Onions - 4, finely chopped
Ginger - 1'' piece
Garlic - 10 cloves
Green chilli - 1, de-seeded
Turmeric - 1/2 tsp
Red chilli powder - 1 or 1 1/2 tsp
Pepper powder - 1/2 tsp
Garam masala powder - 1tsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Coriander leaves - 5 tbsp, chopped
Salt - to taste
Egg -1
Method:
1. Boil and mash the potatoes. Keep aside.
2. Coarsely grind the ginger, garlic and green chilli.
3. Boil the fish in one cup of water along with salt, 1 tsp red chilli powder and 1/2 tsp turmeric. De-bone the fish and keep aside.
3. Heat oil in a kadai. Add the chopped onions and saute till they are translucent. Add the coarsely ground paste. Saute further for a couple of minutes.
4. Add all the powdered masalas-Coriander, cumin, turmeric, red chilli and garam masala. Mix well and take care that the powders don't get stuck at the bottom of the vessel.
5. When the aroma starts emanating from the masalas, add the fish.
6. Keep stirring continuously for 8-10 minutes. When the fish has absorbed the masalas well, add the mashed potatoes and chopped coriander leaves. Mix well. Remove from heat.
7. When cooled, add an egg and mix well . Make balls with the mixture. Flatten them and keep aside.
8. Heat a Tawa (flat pan). Add ghee and swirl the tawa so that it spreads all over.
9. Now, take each cutlet and roll it in bread crumb and place on the tawa. After a minute or two, turn over. Repeat this step with the remaining cutlets.
Preparation time - 30 minutes
Cooking time - 20 minutes
Ingredient:
Fish - 500 gm, preferably black pomfret or mackerel
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Water - 1 cup
Potatoes - 4, big
Onions - 4, finely chopped
Ginger - 1'' piece
Garlic - 10 cloves
Green chilli - 1, de-seeded
Turmeric - 1/2 tsp
Red chilli powder - 1 or 1 1/2 tsp
Pepper powder - 1/2 tsp
Garam masala powder - 1tsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Coriander leaves - 5 tbsp, chopped
Salt - to taste
Egg -1
Method:
1. Boil and mash the potatoes. Keep aside.
2. Coarsely grind the ginger, garlic and green chilli.
3. Boil the fish in one cup of water along with salt, 1 tsp red chilli powder and 1/2 tsp turmeric. De-bone the fish and keep aside.
3. Heat oil in a kadai. Add the chopped onions and saute till they are translucent. Add the coarsely ground paste. Saute further for a couple of minutes.
4. Add all the powdered masalas-Coriander, cumin, turmeric, red chilli and garam masala. Mix well and take care that the powders don't get stuck at the bottom of the vessel.
5. When the aroma starts emanating from the masalas, add the fish.
6. Keep stirring continuously for 8-10 minutes. When the fish has absorbed the masalas well, add the mashed potatoes and chopped coriander leaves. Mix well. Remove from heat.
7. When cooled, add an egg and mix well . Make balls with the mixture. Flatten them and keep aside.
8. Heat a Tawa (flat pan). Add ghee and swirl the tawa so that it spreads all over.
9. Now, take each cutlet and roll it in bread crumb and place on the tawa. After a minute or two, turn over. Repeat this step with the remaining cutlets.
10. Serve hot with rice and dal. You can even have it as a starter with tomato sauce!
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