Chettinad is famous for its specially ground spices,hot and spicy masala is the secret of every recipe. The wonderful blend of masala gives an aromatic and vibrant taste to the non vegetarian varieties. We normally do fish curry,fish fry, chilli fish etc..but rarely concentrate on fish cutlet, here is an easy way of preparing cutlet at home with simple steps. No wonder you will enjoy the taste.
Fish fillet- 100 gms (I have used sheela variety)
Potato-1 medium size
Onion-1 medium size
Turmeric powder-1/4 tsp
Chilli powder-1 tsp
Sambar masala powder-1 tsp
Cumin powder-1/2 tsp
Ginger garlic paste-1 tsp
Bread crumbs-1 small cup (3 tbsp)
Corn flour 1 tsp
Method to prepare:
Step-1: Wash fish and bring it to boil with 1 cup of water, add salt and turmeric powder while boiling , let it boil till the fish gets opaque approximately 3 minutes.
Step-2: Discard skin and thorn from it, crumble it and keep aside.
Step-3: Boil Potato peel skin and mash it.
Step-4: Chop onion, coriander and curry leaves.
Step-5: Take a wide bowl, add crumbled fish, mashed potato, chopped onion, chopped greens, ginger garlic paste,masala powder, cumin powder, salt and chilli powder.Mix it all well, Divide in to small lemon sized balls.
Step-6 : In a small cup put the corn flour, maida,pepper and salt 1/4 tsp each, add water and dilute it to a thick milk. (I use this for coating instead of egg)
Set inside the refrigerator for 10 to 15 minutes.(This can be prepared in large amount the previous day for gathering or to pack for lunch box)
Step-8: Shallow fry the prepared cutlets,such that both the side gets cooked crispy, in medium flame.
serve with fresh cream,mint chutney or tomato sauce.
Recipe courtesy – Manu srinivasan.