Tuesday, December 4, 2012

King Fish Cutlets/ Meen Cutlets


1. King Fish - 1 kg
2. Turmeric - 1/2 tsp
3. Pepper powder - 1/2 tsp
4. Salt - To taste

5. Potatoes - medium sized, 4

6. Onions - medium sized, 5, finely chopped
7. Curry Leaves - 4 sprigs, chopped

8. Ginger - 2 inch piece, chopped
9. Garlic - 12 pods, chopped
10. Green chillies - 8, chopped

11. Turmeric powder - 1/2 tsp
12. Chilly powder - 1 tsp
13. Coriander powder - 1 tsp

14. Coriander leaves - 1 fistful, chopped

15. Egg whites - 2
16. Bread crumbs
17. Oil to fry

Method of Preparation

1. Wash and clean the fish.
2. Boil water in a vessel, enough to cover the fish.
3. When the water boils add the cleaned fish pieces, turmeric powder , pepper powder and salt.

4. When the fish is being cooked, peel and wash the potatoes.
5. Boil them in another vessel without adding any salt. Keep aside to cool.

6. When the fish is cooked, remove from fire, drain the water and keep aside to cool.
7. When the fish has cooled, remove bones and shred into small pieces.

8. Smash the potatoes in a separate bowl.

9. Heat oil in a vessel and add the onions and curry leaves. Saute till golden brown.
10. Add the  chopped ginger, garlic and curry leaves. Saute till the raw smells goes.
11. To this mixture, add the shredded fish, chilly powder, coriander powder , turmeric powder and mix well. Saute for 5 minutes.
12. When done, add the chopped coriander leaves and mix. Add more salt if required.
13. Switch off the fire and let it cool.

14. Now mix together the potato and the fish mixture.  Check and add salt if required.

15. Make small balls with the dough.
16. Flatten each ball , dip both sides in the egg white and then in bread crumbs covering all sides evenly.
17. Shallow fry the cutlets in oil, browning all sides equally.

18. Serve hot with curd-mint chutney.

Note : The cutlet mixture is best when refrigerated overnight and used the next day.

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