Servings : Makes 12-15 cutlets/kababs
Perfectly crispy fish cutlets/fish kababs, with a deliciously spicy and flavourful taste.
250 gm fish fillet, cut into 1 inch cubes (marinate this in a paste of 1 tsp red chilli powder, half tsp salt, quarter tsp garlic paste and juice of half a lemon)
2 tbsp butter or oil
1 medium onion, chopped finely
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp cumin/jeera powder
1 tsp black pepper powder
1/2 tsp coriander powder
1/2 tsp tandoori masala (optional)
1/4 tsp turmeric powder
4 tbsp fresh chopped coriander
1-2 green chilies chopped
haf a lemon’s juice, freshly squeezed
salt to taste
1 tsp garam masala
1/4 cup lentils/channa daal (soaked overnight or for 4-6 hours, then boiled until soft and drained completely)
2 medium potatoes (peeled, cubed and boiled, then drained)
1 egg, beaten with 1 tbsp water
1/2 cup breadcrumbs (optional)
Heat the butter/oil, add the onions and fry until translucent but not brown. Add the ginger and garlic pastes, fry for a few seconds, and then add the marinated fish.
Stir-fry on medium heat until the fish changes colour slightly, then start breaking the fish apart using your spoon. Fish cooks very fast, so keep the heat low and keep on stirring regularly. Sprinkle cumin powder, coriander powder, turmeric powder, black pepper and tandoori powder. Add half the lemon juice and half the chopped coriander.
Cook on low heat until the fish is well cooked and dry. Squeeze in the remaining lemon juice, adjust salt (remember the fish was marinated with salt so be careful and add only if needed) and add the garam masala, chillies and remaining coriander. Give it a quick stir and turn off the heat.
Once the fish mixture is ready and cooled completely cooled, add the boiled channa dal/lentils and the boiled potato cubes.
(If there is any extra moisture the kababs will fall apart during frying. So try and make sure no water is added in the mixture.)
Grind the mixture in a food processor with the above two ingredients. You can adjust salt and spices to your taste and add some extra 1 or 2 tbsp chopped green chilli and chopped fresh coriander. Shape the cutlets/kababs and place them on a tray, then refrigerate them for at least half an hour or more if possible so that they hold their shape.
Once ready to fry, heat some oil in a frying pan on medium heat.
Prepare two plates, one with the beaten egg and the other with the breadcrumbs. Dip each cutlet/kabab in the beaten egg, then press it on both sides in the breadcrumbs (optional).
Gently lower the cutlets a few at a time into the hot oil and fry until both sides are golden.
Drain on kitchen towels and serve warm with chutney of your choice.
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