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Main Course

Bread Tuna Fish Cutlet

Coated in a well-seasoned batter and fried to a deep golden colour — the crunch is the whole point. Serve with a cup of strong black tea and watch them disappear.

Ingredientsfor 6 servings

15 nos Bread slices
100 g Tuna fish tinned, salted
1 nos Tomato chopped, big
1 nos Onion chopped, medium
3 nos Green chillies — chopped
1/2" piece Ginger — chopped
2 tsp Coriander powder
1 tsp Chilly powder
1/2 tsp Turmeric powder
Curry leaves A, a few
Coriander leaves — chopped
Salt, to taste
1 nos Egg well beaten
Bread powder (Remove the sides of the bread slices and powder it in a dry mixer to get the bread powder
Oil — for frying
Masala powder 1 tsp
4 nos Cloves (Grambu)
1" stick Cinnamon (Karugapatta)
4 nos Cardamom (Elakka)
Aniseeds A few (Perinjeerakam)

Preparation

Step 1
Heat a little oil in a thick bottomed pan or a non-stick pan.
Step 2
Add green chillies, onion, ginger, curry leaves and cook them.
Step 3
When it is done, add coriander powder, masala powder, turmeric, chilly powder and salt & give it a good stir on a low flame.
Step 4
Add tomato and cook it, stirring well, till its water is gone.
Step 5
Add tuna (drain off the salt water from the tin before adding) and stir it well to avoid lumps and cook, till all water is gone.
Step 6
Check the level of salt and add more, if needed.
Step 7
Add coriander leaves and give it a good stir,.
Step 8
Remove from fire and set aside to cool.
Step 9
Make lemon shaped balls off the above mixture.
Step 10
Dip one slice of the bread (after removing the brown sides) in water, keep it on one palm and squeeze out all water by pressing it with other palm.
Step 11
Keep one tuna-masala mix ball on the bread, flatten it and fold the bread to cover the cultlet.
Step 12
Dip the cutlet in egg and roll it in bread powder.
Step 13
Fry in hot oil it in oil, till both sides are lightly browned.
Step 14
Be careful to do it on a low flame to avoid burning!
Step 15
Keep it on kitchen tissue paper to remove excess oil.
Step 16
Repeat the procedure with the remaining bread slices.
Step 17
You can refrigerate tuna-masala mix ball for future use.
Step 18
Use non stick pan for frying cutlets to reduce the qty of oil.
Step 19
You can use garam masala instead of powdering cloves/cin/card etc.

Tip

Drain on a wire rack instead of paper towels — the rack keeps the bottom from getting steamy and losing its crispness.

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Ingredientsfor 6 servings

15 nos Bread slices

100 g Tuna fish tinned, salted

1 nos Tomato chopped, big

1 nos Onion chopped, medium

3 nos Green chillies — chopped

1/2" piece Ginger — chopped

2 tsp Coriander powder

1 tsp Chilly powder

1/2 tsp Turmeric powder

Curry leaves A, a few

Coriander leaves — chopped

Salt, to taste

1 nos Egg well beaten

Bread powder (Remove the sides of the bread slices and powder it in a dry mixer to get the bread powder

Oil — for frying

Masala powder 1 tsp

4 nos Cloves (Grambu)

1" stick Cinnamon (Karugapatta)

4 nos Cardamom (Elakka)

Aniseeds A few (Perinjeerakam)

Preparation

Step 1

Heat a little oil in a thick bottomed pan or a non-stick pan.

Step 2

Add green chillies, onion, ginger, curry leaves and cook them.

Step 3

When it is done, add coriander powder, masala powder, turmeric, chilly powder and salt & give it a good stir on a low flame.

Step 4

Add tomato and cook it, stirring well, till its water is gone.

Step 5

Add tuna (drain off the salt water from the tin before adding) and stir it well to avoid lumps and cook, till all water is gone.

Step 6

Check the level of salt and add more, if needed.

Step 7

Add coriander leaves and give it a good stir,.

Step 8

Remove from fire and set aside to cool.

Step 9

Make lemon shaped balls off the above mixture.

Step 10

Dip one slice of the bread (after removing the brown sides) in water, keep it on one palm and squeeze out all water by pressing it with other palm.

Step 11

Keep one tuna-masala mix ball on the bread, flatten it and fold the bread to cover the cultlet.

Step 12

Dip the cutlet in egg and roll it in bread powder.

Step 13

Fry in hot oil it in oil, till both sides are lightly browned.

Step 14

Be careful to do it on a low flame to avoid burning!

Step 15

Keep it on kitchen tissue paper to remove excess oil.

Step 16

Repeat the procedure with the remaining bread slices.

Step 17

You can refrigerate tuna-masala mix ball for future use.

Step 18

Use non stick pan for frying cutlets to reduce the qty of oil.

Step 19

You can use garam masala instead of powdering cloves/cin/card etc.