Sometimes experiments with food give birth to excellent dishes that soon become new favourites. This fish cutlet recipe prepared by my aunt Helen is one such successful result of the amalgamation of a few ingredients. On her recommendation, I tried these too. They taste fantastic and are super simple to prepare, just like all the easy dishes my Masterchef aunt prepares.
But, you need to keep in mind that the fish you choose has taut flesh and not loose or watery, like that of the bombil. Some fishes you can opt for are mackerals (bangda), kingfish (surmai)or a certain variety of fish which is called sandhale in Konkani.
Here’s the recipe of some yummilicious fish cutlets, courtesy aunt Helen.
Fish cutlets – serves 4
1 tsp turmeric
Salt to taste
2 medium onions, finely chopped
Fresh coriander leaves (a medium-sized bunch)
1 inch ginger
4 cloves of garlic
2 medium-sized chilies
1 tbsp oil
2 eggs (beaten)
1. Boil the fish in turmeric, salt and water till it cooks.
2. Debone the fish carefully. Even the smallest bone needs to be extracted.
3. Make a fine paste of ginger, garlic, chilies and coriander. Fry this using the oil.
4. When the rawness of the paste reduces add the fish and one beaten egg to bind the mixture.
5. Mix well. Take off the flame. When the mixture is warm make medium-sized cutlets.
6. Fry on a shallow flame.
6. Serve hot with tomato sauce or tartar sauce.