May 3, 2019

Tuna Cutlets

by Vahbiz Daruwalla

Ingredients

2 X 400 gm cans of tuna (in brine or oil)
1 medium sized onion chopped very fine
1/2 cup very finely chopped coriander
2 tsps very finely chopped mint leaves
2 green chillies chopped very fine 
1 tsp garlic paste
1 tsp ginger paste
2 eggs
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp aamchur powder (raw mango powder)
1/4 tsp garam masala
1 big potato boiled
Salt to taste
1/2 cup / semolina / bread crumbs / wheat germ – healthier option
Vegetable/ sunflower/ canola cooking oil to pan fry the cutlets

Method

1. Put the tuna chunks in a large, deep bowl and mash till the chunks are broken completely.
2. Add the rest of the ingredients – except the semolina and the vegetable/ sunflower/ canola cooking oil. 
3. Mix well with a spoon or your hands till all the ingredients are perfectly blended.
4. Spread half the semolina in a plate – we will dip the cutlets in it to coat them. This gives the cutlets a lovely, golden, slightly crispy outside!
5. Form the fish mixture into 3″ diameter patties/ sausage shapes and roll each cutlet in the semolina so that it is lightly coated on all sides.
6. While you are doing this, heat enough cooking oil in a shallow frying pan, to pan/ shallow fry a few cutlets at a time. 
7. We will add more oil later as this oil gets used up. Only add as much as is needed for now.
8. Pan fry a few cutlets at a time taking care not to crowd them in the pan. Watch carefully and turn as each side gets golden.
9. The cutlets are done when they are crispy and golden on both sides. 
10. Drain on paper towels and serve hot with a dipping sauce like Mint-Coriander Chutney or wrapped in a roll made with Chapatis or Parathas or in a sandwich.

PS
Co-hosts this week on FridayFiesta are Antonia @ Zoale.com and Liz @ Spades, Spatulas & Spoons.

Rita

Rita is a cookbook Author

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