Monday, 8 November 2010

Fish Cutlets - Malabar Style


Cutlets are one of the dishes that I used to prepare during my initial stages of cooking. It is easy to make and tastes great. But I have to agree to the fact that it takes a bit of time to cook. Again, plus point is that these patties can be frozen without frying and can be fried when ever you feel like treating yourself. For freezing the patties, shape them and place them in a container in layers, one layer of cutlets over another layer of cutlets, and baking paper or wax paper in between so that they don’t stick to each other. i.e, one layer of uncooked cutlets, a sheet of baking paper and another layer of cutlets on top of baking paper. You can take a few out s required, thaw them and fry them as per need and it would taste as fresh as new. No one would even know that they were frozen once. These are usually served along with evening tea, or during Iftar or to serve any guests. My mom always tricks my sisters into eating these fish cutlets  as they don't eat fish and these almost tastes like chicken cutlets and fish taste is not very obvious. 
Here, I have used only egg whites as the yolks make the oil frothy while frying the patties.



Ingredients:

2 Canned tuna in spring water
1 large potato, 250g
500g onions, chopped (3 ½ medium size, 3 ½ cup chopped)
1 Tablespoon pureed Garlic
1 Tablespoon pureed Ginger
3 medium hot Green Chillies, cut into thin rounds
½ cup chopped Coriander Leaves
A pinch of Turmeric powder
1 teaspoon coriander powder
½ teaspoon Garam Masala Powder
2 teaspoon Kashmiri Chilli Powder
2 Tablespoon Lime Juice
Oil – as required to fry the cutlets
4 egg whites
Breadcrumbs – as required

Update: I have forgotten to add potato in the ingredients, which is now added.


Preparations:

1. In a large non stick frying pan or a wide saucepan heat 2-3 tablespoons of oil.

2. Add chopped onion and salt and sauté until onion becomes soft and translucent.

3. Add chopped chillies along with pureed ginger and garlic. Sauté for 2-3 minutes or until the raw smell goes off.

4. Add all the spices and coriander leaves. Cook for couple of minutes.

5. Add drained tuna; stir well breaking all the lumps.

6. Add lemon juice and adjust seasoning if necessary. Cook on low - medium heat for about 5-10 minutes until the flavours are well blended.

7. Meanwhile Cut the potato into 4 large chunks and cook it in salted water just until soft. Make sure the potatoes don’t go really soft and fall apart. They have to be firm, but cooked through. If it goes really soft, cutlets will fall apart while frying.

8. Drain water completely and peel potatoes. Mash them with fork lightly with little lumpy texture; whilst hot/warm. (Don’t make it into a paste or a smooth puree).

9. Add mashed potatoes to the fish masala prepared earlier and mix well.

10. Make lemon size balls out of this mixture, flatten it into 1” thick patties; dip it in lightly beaten egg whites and roll it in breadcrumbs. Tap off extra crumbs and leave it aside for 5 minutes to dry a bit.

11. Heat a frying pan (any size) and add vegetable oil to a height of 1-2 centimetres. Fry the patties on medium heat until they turn golden brown colour, flipping them over a couple of times to ensure even browning.

12. Serve hot or warm with ketchup.

22 comments:

Happy Cook said...

Who said she was lazy to post :-)
I love cutlets but have to admit i love the chicken/meat one more than fish.
These looks good.

Sharmilee! :) said...

Fish cutlets sounds interesting, luv fish in any form this one looks very tasty

Pavithra said...

Beautiful shabs.. they looks gorgeous in the pictures and hope u settled in ur new place.

Pushpa said...

I love fish cutlets,their flavor is so different,cutlet looks delicious...

simplehomefood.com

Kairali sisters said...

Cutlets are a regular at my home..I love them so much...U r looks stunning shabs...

Subhashini said...

ohh my god it has come out so perfect

Suja Sugathan said...

Love fish cutlets..this looks so yummy and inviting.

Oc said...

i dont kno how u r doing it...excellent photography!! r u doing it urself ,then u must b a professional !!

Jennifurla said...

These look so super good

Priya said...

Lipsmacking cutlers, just drooling here..

sinfullyspicy said...

Never made cutlets with fish..thats an original recipe

Foodie Ann said...

beautiful shots.....Loved it....:)

JayP said...

Absolutely love fish cakes (as we call them) and these look great, with all the herbs and spices. We don't make them very often because, like you said, they take a bit of time. Never thought about making a lot and freezing them, though. Great idea.

Swapna said...

I too make tuna cutlets same way.... I made 50 of them for our church harvest festival last weekend.... beautiful clicks as always Shabs :)

Brownieville Girl said...

Boy oh boy ... these look amazing, starving now!!!

Fathima said...

Yummy cutlets! Love the tip of not using yolks! Didn't know that was the reason why the oil got frothy everytime I made cutlet!

Yummy Team said...

WOW!! Yummy cutlets..Loved the presentation and pics..

Maya said...

Hi Shab.. I'm new to this blogging field but the first thing i tried was you thalassery mutton biryani and it was perfect.. Thank you for that recipe.. Btw, I just wanted to put in a tip on your fish cultlets.. My mom says that if you saute some fresh tomatoes, its takes the smell off the fish and you could avoid the lime..I guess

Maya

Divya Vikram said...

cutlets look perfectly shaped. Looks pretty!

Ushnish Ghosh said...

Dear Shab
How are you?
EId Ul Ada Mubaraq to you all. I am missing my Kuwait days..
I am off blog these days and really missing great dishes.
I like this cutlet recipe and different than few I know. A must try.
Enjoy the festival

Anonymous said...

I can't find any mention of potato in list of ingredients. How much potato is used?

Preetha Soumyan said...

This is my cutlets.. do visit my blog...http://abowlofcurry.blogspot.com/2013/01/cauliflower-tapioca-cutlet.html

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