Video guide for making fish cutlet or Indian fish cake

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 7

Ingredients

500 gms fish (tuna) cleaned and cut into medium size

400 gms potato

1 ½ tsp black pepper

¼ tsp turmeric powder

1 tsp of vinegar

2 medium-sized onions (chopped)

5-6 green chillies (chopped)

2-inch-long ginger (finely chopped)

1 tsp garam masala

2 sprigs of curry leaves

3 tsp of cooking oil for sautéing

¼ cup water

1 cup breadcrumbs

2 eggs

Salt for taste

Oil to deep fry

Method

Step: 1

Boil the fish in a clay pot or kadai with one teaspoon of black pepper powder, ¼ tsp of turmeric powder, one teaspoon of vinegar, and 1/4 cup of water. Also, add salt for taste. Cover and cook on a medium flame for about 10 minutes or until the water dries up. Swirl the pot occasionally to avoid the fish sticking at the bottom. Once done, turn off the flame and allow it to cool.

Step: 2

Shred the cooked fish into small pieces and keep it aside (Make sure to remove the bones).

Step: 3

Rinse and wash the potatoes well. Next, halve them and pressure-cook for 1 to 2 whistles. Open the cooker after 10 to 15 minutes. Once done, peel off the skin and mash well.

Step: 4

Heat 3 tablespoons of cooking oil in a pan. Add chopped onion, green chillies, ginger, and sauté on medium flame. Add ½ tsp of salt to make the sautéing faster. Add curry leaves and sauté further until the onion becomes light brown.

Step: 5

Reduce the flame to low and then add garam masala. Mix well. Then add the shredded fish pieces and sauté for about 4 minutes in medium flame, then turn off the flame.

Step: 6

Add the smashed potato and combine well.

Step: 7

Once the mixture cools down, shape and bind the cutlets, pinch off small balls and shape them into an oval or round shape. Set aside.

Step: 8

Dip each cutlet into the beaten egg mixture and coat it with breadcrumbs.

Step: 9

Deep fry them in hot oil until golden.

Serve the tasty fish cutlets hot with tomato ketchup or with onion salad.

Note: The best fish for this recipe would be tuna (you can also use kingfish, mackerel, or salmon).

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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