This is a truly fantastic fish cutlets recipe by Sapna Anand found in her innovative book, New Indian Kitchen. I only need to look at the cover first and I knew it surely is a good cook book and I am so pleased that I have bought this book at one of the MPH outlets. Having tried this recipe twice and each time we have been very happy with them and has become our favourite. I would now like to share with you this wonderful recipe which Sapna Anand says, belongs to her mum. These fish cutlets makes a great filling in sandwiches or pita pockets, or be accompanied by vegetables and salads....Happy trying & happy cooking!
- 2 fresh mackerels (or ikan tenggiri)
- A pinch of turmeric powder
- 1/2 cup water
- I large or 2 medium-sized potatoes
- 1 stalk curry leaves
- 1 tbsp coriander leaves, finely chopped
- 2 inches ginger, peeled and minced
- 1 tsp freshly ground black pepper
- 1 cup breadcrumbs
- 2 eggs
- 3 tbsp water
- Vegetable oil for shallow frying
- Boil potatoes, then peel, mash and set aside. Scale and remove the innards and head of the fish. In a shallow pan, cook the fish with half a cup of water, salt and turmeric powder for about 5 minutes with the lid on. Discard liquids.
- Flake the cooked fish into a large bowl, picking out any bones. Add then mashed potatoes, curry leaves, coriander leaves, minced ginger, black pepper and salt. Mix to combine well and taste for seasoning. Using your hands, shape them into golf ball-sized balls and flatter into circular discs.
- Beat 2 eggs along with 3 tablespoons of water and a pinch of salt. Dip cutlets into this egg mixture and then into the breadcrumbs to coat well. Chill the cutlets for about 30-60 minutes and roll them again in breadcrumbs. This gives an even and crispy crust when fried. Heat oil and shall-fry them until golden brown. Serve with lemon wedges.