Monday, July 10, 2006

My Version of Fish Cutlets


Since my travel date to India has been confirmed, Iam trying to clear up my pantry by exhausting the supplies and limiting my shopping just to vegetables.The Starkist tuna cans has been sitting in my pantry for more than two months now.I thought of completing my long pending quest to make fish cutlets as we had some friends over last weekend.The last time I remember making this dish was for some potluck party 2 years back in seattle.I learned this receipe from one of my friend who was my roommate back then..
By now you would have known many versions of Cutlets however Iam posting my version of it which is much quicker to make.Do try it and let me know your feedback.

Ingredients:

2 small cans/packets of Tuna.
1 large potato or 2 medium size potatoes
1/2 medium size onion chopped very finely
1 tsp chilli powder
1/2 tsp garam masala
2 tsp ginger garlic paste
1/2 tsp turmeric
1/2 cup finely chopped cilantro
some curry leaves finly chopped (op)
2 tsp lemon juice

2 tsp maida dissoved in 1/2 cup of water
1 cup bread crumbs
Oil for frying.

Method:

  • First boil the potatoes in microwave.Wash in water, poke it with a fork or knife in 2 -3 places and the cook in high for 5 mins or you can cook it in pressure cooker for 3 whistles.Remove the skin when cooled.
  • Next open the tuna packets or can, discard the liquid transfer it to a microwavable dish and cook covered for 2 mins.(cover and cook , otherwise the fish will splatter)
  • When the fish and potatoes are cooled mix them together and mash well without any lumps.
  • To this add all the other ingredients except the maida and bread crumbs.
  • Mix well and check for salt and spice level.Make small lemon sized balls out of it.
  • Heat the oil in a kadai for deep frying.Spread the bread crumbs in a plate.
  • Take one ball dip in the maida liquid,flatten the ball and then roll over the bread crumbs.The bread crumbs should coat all sides of the cutlet. Drop it in the hot oil and deep fry. Continue with other balls.
  • Place them in paper towel to drain excess oil before transfering to a serving tray.
Note:
The maida liquid should be watery rather than like a paste.Most cutlet receipe call for egg white for binding, but maida water works well for me.If you are short of flour , you can also use besan flour to make this liquid, that too works just fine.Its just used for the bread crumbs to stick well. Do not add water to the fish-potato mixture at any point.Always use unsalted plain bread crumbs.

24 comments:

bilbo said...

that sounds interesting, now I wish I was a fish kinda person. Maybe will try it with chicken.

bilbo said...

oh I forgot, have a nice trip

Ashwini said...

Hey Sumi that sounds great. I have a can of tuna sittng in my pantry too so let me give this a try.
Have a lovely trip

Sumi said...

Thanks bilbo - welcome to my blog.
I think this receipe works wel with chicken too..

Ashwini, Do let me know how it turned out.I have 10 more days for my trip...Thanks for ur wishes.

archana said...

Thank you for the recipe, i like fish cutlets, never made with tuna though. Will try this out.

indianadoc said...

Sumi...that's heaven for a fish lover like me!!

Anonymous said...

SUMI,
IS ALLPURPOSE FLOUR SAME AS MAIDA,,,,,,

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Anonymous said...

Excellent, love it! » »

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Karthic said...

I planned to do Semiya Kesari as well. Your receipe popped up... Will try it out and respond... Iam in Canada these days... How you been?

Cheers,
Karthic.

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Preethi said...

This is really interesting. I normally make only Tuna salad with the canned tunas. I was wondering what else I could make out of it. I will definitely try this out and let you know.

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