DISH NAME : FISH CUTLETS/ FISH CAKES

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Description

These cutlets can be made into very small rounds and served as a starter. The coating of semolina gives a nice crunchy texture.

Note

1) Use any fleshy fish with very little bones.
2) If the mix does not come together, add little more whisked egg.

Method

1) Cook fish with salt, lime juice, turmeric powder and ginger chopped till well cooked.Let all the water evaporate. Keep aside to cool. Then mash well with hand and remove bones, if any.
2) Heat 2 tbsp. oil and lightly saute onion and green chillies. This is to remove any excess moisture from onions.
3) Remove and add pepper powder, ginger garlic paste, corriander leaves and green chillies chopped. Add salt to taste.
4) Once fish is cool, lightly grind in a blender. Mix it with the onion mixture.
5) Beat the egg lightly. Add to fish mix. Mix everythingh together till it blends well.
6) take out small balls from the fish mix, flatten lightly to form thin round cutlets.
7) Spread semolina on a plate. Roll cutlets in semolina. Keep in fridge for about 15 minutes.
8) Heat oil and shallow fry cutlets till nicely browned and crisp.

Serving Suggestions

Serve with rice as a side dish or as a starter with green chutney or tomato sauce.