Amritsari Fish Fry

This crispy battered fried fish is a North Indian delicacy. Its fish and its fried and its crispy - whats not to love???

It is made with simple ingredients - but, the combination of all the things makes it a treat. Ofcorse the fiery red color adds to the 'eating with the eyes' bit. Its the addition of carom seeds (ajwain) which gives the fish  unique taste.

you can use any firm fish to make these - I have used tilapia here. But, cod and salmon can be used to. Boneless fillets of king fish (surmai) can also be used.

Ingredients

6 boneless skinless fillets of tilapia (this roughly about a pound and half)
1 tablespoon coriander seeds (dhania)
1 teaspoon cumin seeds (jeera)
1 teaspoon fennel seeds (saunf)
1 teaspoon carom seeds (ajwain)
1 teaspoon black or white peppercorns
2 teaspoons chilli powder - you can add more if you want heat
1 teaspoon kasuri methi
1 teaspoon ginger paste
1 teaspoon garlic paste
3 drops of red food coloring - optional
3 tablespoons yogurt
4 tablespoons chickpea flour (besan)
2 tablespoons rice flour
salt to taste
oil for frying
chopped cilantro for garnish
2 teaspoons chaat masala

Method

Cut the fish fillets into 1 inch pieces. I used a mortar and pestle to grind the spices as I wanted a small bite in the fish - but, you can use a spice grinder for that purpose. Make a coarse powder of the coriander seeds, fennel seeds, cumin seeds, carom seeds and the pepper. In a mixing bowl add the coarse powders along with ginger and garlic paste. To this add the chilli powder, salt, chickpea flour and rice flour. Mix them well. Add the yogurt and the red food color (if using) and make a thick well mixed paste. To this add the fish pieces and coat each piece with the paste. Let it sit and marinade for atleast an hour.
In a karahi or wok or fryer add oil and let it heat up. You know the oil id hot when you add a drop of the paste and it comes up sizzling. Turn the temperature to a medium. Add not more then 5 fish pieces at a time. Fry for about 7 to 8 minutes (Tilapia fillets are thin - but, if you are using salmon or a thick fillet like cod - the cooking time may vary and will be in the range of 10 to 12 minutes). Remove on a plate with a paper towel to absorb the excess oil. When it looks a bit dry - remove onto serving plate and sprinkle with some chaat masala. Repeat the process till all the pieces are fried. Sprinkle some chopped cilantro/coriander and serve.

Curry Leaves Fish Fry

We are fish lovers - and with the variety of fish that we get here, the love has increased three folds. I generally buy the frozen fish fillets and hence there are no bones to deal with and no messy hands either - now...... who would not like that?
We do get fresh pomfrets and king fish too at the local Asian Store - we do get fish and shrimps from there too. But, I prefer the pre-cut and vacuum packed frozen fillets as its easy for lil miss "A" to eat on her own and I have no worry about pins and bones.

Back home - the only way mom used to fry fish was using the red masala or the green masala - and these fish pieces would be coated with semolina (rawa) and shallow fried - something we savored with dal and rice. However, over the years I have tried to make something different with the fish, just to keep our taste-buds alive and to make mealtimes fun. There are so many varieties to prepare everything around the World. And especially in India - food differs from state to state.............. it differs from town to town actually. So, thats what we try at our home - preparations from different different places. This is one of those different preparations.

Ingredients

4 fillets of Swai (Sea Bass or Tilapia work too)
1 teaspoon mustard seeds
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 teaspoons sesame seeds
1 teaspoon fennel seeds
1/8 teaspoon fenugreek seeds
4 stalks curry leaves (use only the leaves)
3 to 4 dried red kashmiri chili (use more or less as per your choice)
1/2 teaspoon turmeric powder
1 tablespoon ginger garlic paste
1 tablespoon lemon juice OR vinegar
1/2 teaspoon salt (add more or less as per  taste)
coconut oil for shallow frying (you can use canola, groundnut, sunflower or olive oil too)
1/4 cup fine rawa semolina
1/4 cup rice flour

Method

Dry road the mustard seeds, cumin seeds, fennel seeds, fenugreek, coriander seeds, sesame seeds, kashmiri chillis and curry leaves till a nice aroma fills the place - be careful not to burn the stuff. Let it cool and then grind it to a fine powder. Mix this powder along with the turmeric powder, the ginger garlic paste and the lemon juice or vinegar and salt and mix well. Add a couple of teaspoons of water to get a thick paste. Spread it on the fish fillets and let this sit for about 20 to 30 minutes.
Make a mixture of rawa (semolina) and rice flour. Carefully coat the fish pieces in the rawa and rice flour mixture and shallow fry on a tawa till you get a nice crust. Garnish with cilantro/coriander and serve with rice and dal or just as an appetizer.
Alternatively, you can bake it in a pre-heated oven at 350 degrees Fahrenheit for about 20 minutes.

Meen Mulakittathu - simple kerala fish curry

Dear Husband has been the master of the kitchen for a few months now. Thanks to my health and a recent surgery. He has made some real good food with instructions from me (sitting on a chair munching grapes). I will post all of those food pictures and their recipes soon.......... Oh Yes! he has made sure that I click pictures of everything that he has cooked int eh past few months.
I cannot say this enough - But, recovery would have been tough had it not been for his and our 3 year old kiddo's love and affection and constant care. Love them both to bits. I thank the Lord every second of every minute of every day for this.

Yesterday he joined his office after a 2 week leave (for my recovery). He was working from home and hence he shut his laptop at around 5:30 PM and came to the living room where kiddo and I were playing - He said he was tired of eating the frozen (home cooked) food and wanted to cook something for dinner. Well, we did not have a lot of groceries, as we were not making food everyday. Found some fish fillets in the freezer - onions, tomatoes, garlic and ginger is always available in the house - and spices......... well, every Indian house has a lot of spices always readily available.
So, we set out to make a quick fish curry that could be eaten with steamed rice and that could be cooked with minimal effort.

Ingredients

2 pounds fish - I used boneless and skinless swai fillets - you can use Tilapia, Catfish or any other fish of your choice.
1 onion - finely chopped
1 tomato - finely chopped
5 to 6 cloves of garlic - grated
1/2 inch piece of ginger - grated
2 strings of curry leaves
1/2 teaspoon turmeric powder
3 teaspoons kashmiri chilli powder - you can add more if you like the heat 
2 teaspoons coriander powder
1/2 teaspoon tamarind pulp - kodampuli (fish kokum from kerala)  is used for this curry, since I did not have it at home, we used some tamarind pulp
1/4 teaspoon fenugreek powder
1/4 teaspoon asafoetida
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
3 tablespoons coconut oil
2 cups hot water
salt to taste
chopped cilantro for garnish

Method

A clay pot is generally used to make kerala fish curries - Well, I have a stoneware pot and I used that - you can even use a non-stick saucepan or a karahi to make this curry.
In the vessel of your choice, add the coconut oil, when it gets hot, add the mustard seeds and let them splutter. Add the fenugreek seeds add the curry leaves and fry for a few seconds. Add the chopped onions and fry till they turn a nice pink color. To this add the tomatoes, ginger and garlic and mix well. Cook till the tomatoes are softened and the oil leaves the side of the vessel. Now add the turmeric powder, chili powder, coriander powder, fenugreek powder, tamarind paste and asafoetida and mix well. Keep stirring for about 2 minutes till the masala powders are well integrated and the mixtures get a nice red hue. Now add 2 cups of hot water (you can add more if you want the curry to be a little less thick). Add salt to taste. Cover and let this mixture come to a boil. Once it starts to boil, bring the heat to medium low and add the fish pieces one by one. Be careful not to stir this mixture a lot, or the fish will break. Simmer for about 20 minute on medium low flame. Check if the fish is cooked, else simmer for another 10 minutes. Shut the heat, cover the vessel and let this curry sit for about an hour (you can actually make it a day in advance and let it sit for the flavors to get mulled together). Garnish with chopped cilantro and serve with steaming white rice.

Fish (Cod) in mustard sauce

Ingredients

500 grams Cod fillets (boneless)
1/2 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 tablespoon mustard seeds
1 big onion - roughly chopped
1 tomato - roughly chopped
4 green chillis - roughly chopped
1 inch ginger - roughly chopped
1/2 teaspoon ajwain /carom seeds
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon dhania jeera powder
salt to taste
2 tablespoons mustard oil (I used vegetable oil)

Method

Cut the cod fillets into 1 inch pieces. Marinate in the next three ingredients and let it stand for 15 minutes. In a frying pan, add 1/2 tablespoon oil and fry the cod pieces till you get a nice sear on the outside. Remove and let it sit in a plate.
In the same frying pan, add the rest of the oil. When it gets hot, add the mustard seeds and let it splutter. Then add the onions and fry till they turn a nice golden in color. To this add the ajwain, tomoato, green chillis and ginger and saute for about 10 to 15 minutes till the tomatoes get all mushed up. Add the chilli powder, turmeric powder, dhania jeera powder and salt and cook for about 2 to 3 more minutes. Let this mixture cool. Once the mixture is cooled, bled it to a paste in a grinder/blender. Add it to the frying pan along with 1/2 cup water and let the mixture boil. Be careful to keep the pan covered as this mixture will splutter. After about 5 minutes, lower the heat and add the seared fish pieces. Mix carefully and cover and let the mixture simmer on medium heat for another 5 to 10 minutes.
Serve hot with phulkas / lucchis (puris)/ Dal & Bhaat (Rice)

I do not know if this is the most authentic way of making the famous Bengali fish in mustard sauce, but this was my quick version. 
Moreover, Bengali's, use Rohu/Hilsa or other river fish to make their curries. I had cod in my fridge and hence used that.

spicy baked fish with roasted veggies

Fish - well, one of the most loved food items at our home. If its boneless - its all the more fun. We get these amazing Tilapia fillets and tried this new dish using them. Thanks to Ajay Sabharwal  for this inspiring dish. I did not find the Sea bass that he had used for the dish he created - So, I used the Tilapia fillets that were handy at home. As suggested by him, I just built my own canvas and it was an amazing dish with the goodness of fish and roasted veggies along with a side of mashed potatoes.

Ingredients

5 Tilapia Fillets (They were huge so I cut them into half lengthwise)
2 green zucchinis
2 yellow zucchinis
1 red bell pepper
1 orange bell pepper
1 green bell pepper
2 large onions
8 to 9 garlic cloves - finely chopped
1/2 cup parsley - chopped
2 teaspoons chilli powder
1/2 teaspoon dried oregano
1 teaspoon - black pepper powder
3 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons salt

Method

Make a marinade of the chilli, 1  teaspoon salt, 1/2 of the chopped garlic, oregano, pepper powder and 1/2 of the oil and rub it on the fish fillets. Keep them covered and aside for about an hour to marinate.
Cut the zucchini in round slices, the peppers in bite size pieces, cut the onions in rounds. In a big bottom vessel - add the remaining oil, balsamic vinegar, remaining chopped garlic, 1 teaspoon salt and mix well. To this add the cut vegetables and cover everything in the marinade and let it sit for 15 minutes.
When ready - Take a  Baking dish and line it with aluminium foil. Add the veggies to this and spread it out well - Put the onions rounds and make a bed of it. On top of this arrange the fish fillets well. Cover it with an aluminium foil and pop it into a pre-heated oven at 400 degrees Fahrenheit. Let it bake for about 30 minutes. Then uncover and let it cook for about 10 minutes - just to get everything a bit crispy :)
Serve it with mashed potatoes or with quinoa.

Blackened Tilapia/Tiger Shrimps with roasted cauliflower and quinoa salsa

Blackened Tilapia and Salmon have been a favorite with us. Everytime we visit a restaurant that serves fish - this has been once of the most ordered items. Our kiddo also loves this dish and savors every bite. The spices and the color make it very appetizing and the heat is something that an Indian palate will always appreciate - ofcorse the heat can be altered by just adjusting the black pepper powder and the red pepper powder (chilli powder).

since this has been a favorite on the restaurant menus for us - thought of giving it a try at home. searched the net for various recipes - finally mixed and matched from various sites and came up with the spice blend that looked good to my eyes. The end result was good too (",)

Ingredients

Blackening Spice Mix

for
4 tilapia fillets (frozen ones that I had thawed)
10 tiger shrimps

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1/2 tablespoon oregano
1/2 tablespoon rosemary
1/2 tablespoon thyme
1/2 tablespoon black pepper powder
1/2 tablespoon red pepper powder (chilli powder)
1/2 tablespoon cumin powder
1 tablespoon salt
Pam - oil spray

Roasted Cauliflower

1 bunch cauliflower - cut into florets
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon coriander and cumin powder
salt to taste
Pam - oil spray

Quinoa Salsa

1 cup quinoa
1 cup corn kernels (I used frozen) - thawed and steamed
2 cups veg stock
1 avacado - finely chopped
1 tomato - finely chopped
1 white onion - finely chopped
1/2 cup chopped cilantro
1 jalapeno - seeded and devined - finely minced
juice of one lemon
salt to taste

Method

Blackened Tilapia/Tiger Shrimps

Mix all the dry ingredients together in a grinder and blend together till the rosemary, thyme and oregano are a fine powder.
Dab the mixture on the fish fillets and the shrimps and cover and let it marinate for about 45 minutes to an hour.
Pre-heat the oven to 350 F. Line a tray with aluminium foil - spray pam and put the fish and the shrimps on it and bake in the oven for 10 to 15 minutes. Put it on broil for 5 minutes and take it off the oven - cover and let it stand for 5 minutes.
Fish/Shrimps are ready to eat.

Roasted Cauliflower

cut the cauliflower into florets. Clean in running water. Dry well and mix the paprika, turmeric, salt and corainader and cumin powder - cover all the florets in the dry spice mix. Line a baking sheet with aluminium foil and spray Pam - bake it in a 350 F oven for 15 to 20 minutes till cauliflowers are tender yet firm.
Roasted cauliflower is ready.

Quinoa Salsa

Cook the 1 cup quinoa in 2 cups of stock in a microwave. Microwave on high for 4 minutes - then mix it and microwave gain for 4 minutes. Let the quinoa stand for a minute or two - it is done. Add the corn, tomatoes, onions, avacado, jalapeno, lemon juice, cilantro and salt. Mix well and let it stand for about half hour before its ready.

Crispy Baked Tilapia

My neighbor made this for me one day - it was so tasty and yum and I was pleasantly surprised to know that it was baked and not fried. I asked her for the recipe and she obliged. Thanks Kiran for this lovely and quick recipe - its a favorite at our place.

Ingredients

4 Skinless and boneless tilapia fillets - cut into 2 inch pieces (I used the frozen and vacuumed packed fillets)

1 teaspoon ginger garlic paste

1 teaspoon chilli powder

1 teaspoon turmeric powder

salt to taste

1/2 teaspoon curry powder

5 tablespoons pancake mix powder

Method

Defrost the fish fillets and cut into 2 inch pieces. Pat them dry. Mix the chilli powder, turmeric powder, curry powder, salt and ginger garlic paste. Apply this mixture to the fish and let it stand for 10 minutes.

Pre-heat the over to 350 degrees fahrenheit. In a plate add the pancake mix powder. Dab the marinated fish in the powder so that it is fully covered. Place this on a oiled baking sheet. Let it bake in the oven for 15 to 20 minutes or till the top turns crispy.

Serve with some salad and french fries - it really tastes like fish and chips :)

Aamshe Teekshe (Mackerel Curry)

Roughly translated Amshe stands for sour and Teekshe stands for spicy. This is a typical Goan/Manglorean fish curry generally made with mackerel. We had prepared this dish when Mom was here. We found some very good mackerel and just could not resist having rice and this curry.

Ingredients

2 medium size mackerels - cut into about 1/2 inch slices - Mackerel is called bangda in India

1 teaspoon salt

1 teaspoon turmeric

12 byadgi mirchi - a dried chilli found in Karnataka, India - you can get it in an Indian store here

1/2 cup fresh/frozen coconut

2 teaspoons tamarind paste - I used the bottled tamarind paste

1/2 onion - finely chopped

2 tablespoons coriander seeds

5 cloves garlic

2 tablespoons coconut oil - you can use any other oil, but coconut oil gives that coastal taste

salt to taste

2 to 3 kokums - "kokum"

Method

Clean the mackerel and apply the 1 teaspoon salt and 1 teaspoon turmeric to all the pieces evenly and let it sit aside.

In a blender grind to a very fine paste the dried chillis, garlic, coriander seeds, coconut and the tamarind paste. Add enough water to get a thick paste. Remember, do not add a lot of water while grinding - you will not get a smooth paste with lots of water.The paste should be very smooth - no granules.

In a karahi add the coconut oil. To this add the chopped onions and fry them till they get transparent. To this add the ground paste and bring it to a boil. Add water to get a nice gravy consistency. When the gravy starts to boil, add the mackerel pieces to it. Cover and let it simmer on medium heat for about 15 minutes. Then check if the fish is cooked. Be very careful with the spoon because the fish is very delicate and we do not want the fish to powder in the gravy. Add salt if required and then add the kokum.

Serve hot with rice.

Honey & Cajun glazed shrimps

Ingredients

20 to 25 large shrimps

1 teaspoon cajun seasoning

1 teaspoon worcestershire sauce

2 tablespoons honey

2 tables spoons extra virgin olive oil

1 teaspoon paprika

1/4 cup marsala wine

2 tablespoons corn/canola/olive oil

Method

Wash and clean the shrimps. You can leave the tail on if you like. In a ziploc bag - add the extra virgin olive oil, cajun seasoning, worcestershire sauce, honey and paprika. Mix well and then add the cleaned shrimps to it. Close and let it rest in the refrigerator for atleast 1 hour.

Heat a pan or a wok - to it add the corn/canola/olive oil. when it gets smoking hot - add the marinated shrimps and let it cook for 5 minutes. Lower the heat to medium and then add the marsala wine to it. Let the wine reduce and become a thick coating on the shrimps. 

Remove from heat and enjoy as an appetizer.

Fish Fry - Red Masala

Ingredients

1 Black Pomfret - you get approximately 7 to 8 medium sized pieces

2 teaspoons salt + 2 teaspoons turmeric - to marinate the fish

15 dried red chillies (I used byadgi mirchi)

3 teaspoons tamarind paste

12 cloves garlic

salt to taste

a mixture of semolina and rice flour for coating

oil to shallow fry 

Method

Clean the fish and marinate it in the salt and turmeric mixture and let it rest for atleast 1/2 hour.

In a blender - make a fine paste of the red chillies, tamarind paste, garlic and a little salt - add very little water. The mixture should have a paste consistency. Add more salt if needed.

Apply this mixture to the fish pieces on both sides. store it in a glass container - cover and let it marinate in the refrigerator for atleast 5 hours - if overnight, its the best.

When ready to fry - take a pan and add oil upto 1/4 inch inside the pan. Coat the marinated fish in the semolina and rice flour mixture and fry in the oil over medium heat. It takes 10 minutes per side to get a nice crispy fried crust.

Enjoy with plain rice and yellow dal or fish curry.

Fish Curry - Coconut Gravy

I made fish curry and fish fry over the weekend. Ofcorse, had a long long chat with mom about the method and the ingredients and then finally made it.

Ingredients

1 medium size Mackerel or Black Pomfret (usually would get around 7 to 8 medium size pieces)

2 teaspoons salt + 2 teaspoons turmeric powder - to marinate the fish.

1 cup shredded coconut (fresh)

3 teaspoons coriander seeds

10 to 12 dried red chillies (I used Byadgi mirchi)

6 to 7  cloves garlic

1/2 cup finely chopped onions

2 teaspoons of coconut oil (you can use corn oil, peanut oil, olive oil, vegetable oil too)

2 teaspoons tamarind paste

salt to taste

2 to 3 kokums (optional)

to know more about kokum visit - http://en.wikipedia.org/wiki/Garcinia_indica

Method

Clean the fish and apply salt and turmeric powder to it and let it marinate for about half an hour. 

In a blender - mix the coconut, chillis, garlic, corinader seeds and tamarind paste. Mix it well to make a fine paste - add just enough water to get a thick gravy consistency. The coconut must be very finely processed.

In a karahi - add the coconut oil. When it gets hot add the onions and fry till they are transparent. Then add the ground gravy paste and stir and mix well. Cover the karahi and let the mixture come to a boil. Now add the marinated fish pieces one by one very slowly. Cover and let it cook for 10 to 15 minutes. Check if fish is cooked. Be very careful when you stir/mix now - as the fish is very delicate after its cooked. Add the kokum and salt if needed - remember, the fish was marinated in salt and turmeric. 

Serve with plain white rice.

Clam Masala

The other day I wanted to eat clams very badly - just cos my mom had made nice clam curry back home and that's one of my favourites. However, I did not get clam on the shell - but something much better. I got only clam meat. Hence, instead of curry made clam masala.
Ingredients
1 pound pack of clam meat
2 onions - chopped finely
1 tomatoes - chopped finely (optional)
7 to 8 cloves of garlic - chopped finely
2 tablespoons oil
cilantro - chopped
salt to taste
a pinch of turmeric powder
1 teaspoon garam masala OR fish masala
1 teaspoon paprika powder (if you want it spicy - you can add any other chilli powder)
Method
Even though they say the meat is cleaned - I still clean it under running water to remove any sand that may be still lying there. Let the meat then sand aside.
In a kadahi add the oil. When it gets hot add the garlic and onion. Fry it till the onions turn golden brown. Then add the tomatoes to this mixture. Mix well till all the water is evaporated. Then add the salt, turmeric, masala and paprika to this mixture along with the cilantro and mix well. Add a few drops of water if you feel the mixture is too dry. Then add the meat to it and cover the kadhai and cook on low medium heat for 15 to 20 mins. Check it once in a while, just to avoid the mixture from touching the bottom of the kadai and burning.
I serve this with chappatis. If there are any leftovers - you can make clam sandwiches in a sandwich maker.

Fish Bhujne (onion based green gravy)

Ingredients

2 to 3 middle portion fillets of Solomon (you can use tilapia or flounder too). In India my mom made this curry with sardines or bombay duck2 to 3 onions finely chopped
1 teaspoon garam masala
3 to 4 tablespoons oil
salt as per taste

grind to paste10 to 12 cloves of garlic
4 green chillies (alter it as per needed - add if you want it more spicy or less if you want it less spicy)1 cup coriander
1 inch ginger


Method
Cut the fish into 1 inch pieces and marinate in some salt and 2 teaspoons of vinegar. Let it stand for about half an hour.
In a karahi add the oil and when it gets hot, add the finely chopped onions to it. Fry the onions till they become golden brown. To this add the ground masala mixture. Let it cook till all water is evaporated and the masala leaves the sides of the karahi. Be careful as this mixture tends to bubble and can splutter around. Add a cup of water to this mixture and then add the garam masala and salt (remember that salt is added to the fish which is marinating too), so add salt accordingly. Add the fish and mix well and with a light hand. Cook it on low medium flame till the fish is cooked. Do not stir it often, as fish is very soft and can get powdered easily.
Serve it hot with chappatis or Naan.

Grilled Fish & Sauteed Veggies

Last Sunday we were wondering what to eat. My husband was tired of eating the normal ghar ka khana of rice, dal, roti & sabzi and wanted something new. So, came up with this new thing - well not very new!!!

Grilled Fish
I used Tilapia (you can use Solomon or Flounder too). I marinated it for about 3 to 4 hours in extra virgin olive oil, fresh garlic paste, chilli powder and some paprika powder.
Then, grilled it at 400 degrees Fahrenheit for about 15 to 20 minutes. And grilled fish is ready.

Sauteed Veggies
Ingredients
1 medium onion
1 capsicum
1 carrot
romaine lettuce
some cabbage
1 cup corn kernels
salt & pepper
a pinch of oregano
2 tablespoons worcestershire sauce
1 teaspoon oil
Method
Chop the veggies in 1/2 inch pieces each. In a saute pan, add the oil and to it add all the cut veggies. Let the oil cover all the veggies. To this add the oregano, salt & pepper and the worcestershire sauce. Cover and cook for five minute. Do not cook veggies through, they have to be a bit crunchy.

Fish Cutlets

Ingredients

2 to 3 prime fillets of fish (Solomon, Tilapia, Flounder)
3 medium potatoes
2 medium onions chopped
6 to 7 cloves garlic crushed
7 to 8 sprigs of coriander finely chopped
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 teaspoons oil
salt to taste
2 eggs beaten
breadcrumbs
oil for frying cutlets


Method

Steam the fish well and with a fork crush it. Boil the potatoes, peel and then mash them. Mix the forked fish and the potatoes and form a mixture.

In a kadhai add 2 teaspoons oil. When it gets hot, add the garlic and the chopped onions. When the onions turn golden brown, add the coriander, the turmeric powder, chilli powder and garam masala powder and salt and mix well. Now add the potato and fish mixture to it and mix everything very well. Leave it aside to cool.

When the mixture is cooled - make small cutlets of it. Dip it in the beaten egg and then roll it in the breadcrumbs and shallow fry in oil. Since all is cooked this should not take more than 2 minutes on each side.

Serve with tomato ketchup or ranch dressing.