Tuesday, 9 October 2012

Fish Cutlets

Got this recipe from a Bengali friend of mine. I personally think you get the most awesome fish recipes from Bengal, after all its their staple food. Bongs and fish go hand in hand!!!!

I have made some changes to the original recipe but all in all the results were good. My hubby being a true blue maharashtrian loves spicy food.....garam masala et al..

I have used Ghol fish in here, the reason being its white flaky flesh and less bones...... the bigger the fish the lesser the bones but you can use surmai or rawas or even the fresh water fish like Rohu. Ghol fish is also know as Jewfish.


6 to 7 pieces       Ghol Fish 
1/2 cup               Coriander leaves
1 tsp                   Lemon juice
1                         Onion
8 to 10 cloves     Garlic
1                         Egg
1 tsp                   Garam Masala
1 tsp                   Red chilli powder
1/2 tsp                Haldi powder
1 tsp                   Dhania powder
1 tbsp                 Besan
2 tbsp                 Cornflour
1 tsp                   Namak Shamak
1 cup                  Bread crumbs
Oil for frying


Gently steam the fish in very little water till its cooked, This will take not more than 7 to 8 mins. Cool and mash it, remove bones if any.

Chop the onion, garlic finely.

In a bowl take the mashed fish, add the coriander leaves, chopped onions, garlic, egg, lemon juice, garam masala, chilli powder, haldi powder, dhania powder, besan, cornflour and the salt and combine them together till they are fully incorporated.

Now make oblonged shaped shaped cutlets. Roll the cutlets in the breadcrumbs and shallow fry in hot oil on low heat till crisp.

Drain on a kitchen towel and serve hot with coconut dhania chutney.


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