Monday, February 16, 2009

Fish (with lots of flesh and less bones) - 1 cup

potatoes - 2
green chillies - 5
red chilli powder - 1/4 tsp
black pepper powder - 1 tsp
turmeric powder - 1/2 tsp
onions - 2 (big)
Eggs white - 4
bread crums powder - as needed
salt to taste
oil - to fry
ginger garlic paste - 1 tbsp
corriander leaves - 1/4 cup

- take any fish which is too fleshy. I have taken Kelangan Meen.
- wash, clean and steam it for 5 - 7 mins with the lid closed
- throw away the water
- remove the bones and then crumble them
- boil potatoes, peel them and smash them
- chop the green chillies and the onions finely.
- in a pan add oil (around 3 - 4 tbsp)
- add the onions and green chillies
- fry till golden brown
- add salt, turmeric powder, red chilli powder, pepper powder and ginger garlic paste
- fry
- when the raw smell is gone add the fish and the potatoes
- now finely chop the corriander leaves and add that to the mixture and fry
- beat the egg whites until frothy
- spread and keep the bread crumbs in a flat plate
- now remove the mixture from fire
- allow it to cool
- make small balls out of the mixture and dip them into the egg mixture
- place them on the bread crumbs plate, roll them
- make desired shapes.
- heat oil in a pan
- I have made rolls out of the cutlet mixture, becoz thats easy to make and easy to fry
- fry them in low fire
- wait until they turn golden brown and serve hot with sauce.

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