Tuna Fish Cutlet
Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.
Ingredientsfor 3 servings
- Tuna fish 500 gm
- Onion 1
- Green chilly 6
- Curry leaves 1 spring
- Ginger 1 inch piece
- Garlic 4 cloves
- Potato 2
- Turmeric powder 1 tsp
- Salt, to taste
- Coriander leaves 1 spring
- Garam masala 1 tsp
- Baking powder 1 tsp
Preparation
Step 1
Get tuna fish make it clean well and slice it to pieces.
Step 2
Add the tuna fish and potatoes in a pressure cooker.
Step 3
Add turmeric powder and salt.
Step 4
Next, add baking powder (we add baking powder to reduce the smell of fish).
Step 5
When two to three whistles are over, turn off the heat.
Step 6
Get the fish out.
Step 7
Get out flesh from the fish.
Step 8
By using hands make it to fine pieces.
Step 9
Then heat a pan.
Step 10
Add oil and when its hot put onion,ginger, garlic,green chilly.
Step 11
When it cook well, add garam masala to it.
Step 12
Give it a good stir.
Step 13
Add fish to it.
Step 14
Give it a good stir.
Step 15
Add coriander leaves.
Step 16
Mix it well and turn off the heat.
Step 17
Then peel off the cooked potatoes.
Step 18
Crush it using hands or a mixer.
Step 19
Next, add the fish masala to it and Stir everything together thoroughly.
Step 20
Next, add the second potato to it.
Step 21
Stir everything together thoroughly.
Step 22
Make it oval shape (flatten it using hands ).
Step 23
Make the whole masala in to oval shape or as round shaped.
Step 24
Get bread crumps in a plate.
Step 25
Get beaten egg and mix the cutlet with the egg.
Step 26
Then place it on bread crumps.
Step 27
Make both sides Stir everything together thoroughly with bread crumps.
Step 28
Repeat the procedure with all.
Step 29
Heat a pan and add oil.
Step 30
When the oil becomes hot add the cutlets to fry in hot oil.
Step 31
When both sides become brown.
Step 32
Serve while still hot with sauce.
Tip
Oil temperature is critical. Too hot and the outside burns before the inside cooks. Too cool and the snack absorbs oil and turns soggy.
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