Thursday, June 5, 2014

Fish Cutlet or Fish Cake

Fish (boneless) 500 gm  or you can also used tinned fish.
Potato - 3 medium ( boiled and mashed)
Egg- 2 (yolk and white separated and beaten)
Onion - Big 1( chopped )
Ginger - Crushed 1 tbsp
Green Chilly - 4 (chopped)
Coriander leaves - 2 tbsp
Curry leaves - 2 tbsp ( chopped)
Black Pepper powder - 2 tbsp
Garam Masala - 1/2 tbsp
Kasoori Methi - 1 pinch
Salt as required
Bread crumbs ( or if you cant find rusk or dried bread you can instead use bread by crushing it in a mixer)
Oil for frying

Boil fish with salt and enough water once done make sure there is no more water remaining in it. Keep this aside and add the mashed potato to it. Now take a pan fry the onion, ginger, green chilly once onion is golden brown to it add black pepper powder, garam masala, kasoori methi and saute for 10 sec.

Remove this from flame and add this to the fish and potato mixture along with coriander leaves, curry leaves and the egg yolks. Mix all this together and check for salt if needed add as per taste.

Make the mixture into small balls and shape it oval or round and dip this into the beaten egg white first and then in the bread crumbs.

Now keep a pan add oil to it and when hot add the cutlets of fish cakes one by one and fry until golden brown.

This can be served with tomato sauce or with mustard sauce.


About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........