Fish Cutlets (Mackerel or Tuna)
Ingredients (18)
- mackerel or tuna400 g
- potatoes250 g
- red onion150 g
- garlic4 clove
- fresh ginger1 tbsp
- green chillies2
- curry powder2 tsp
- cumin1 tsp
- black pepper2 tsp
- salt2 tsp
- sugar1.5 tsp
- tomato ketchup4 tbsp
- lime juice2.5 tbsp
- fresh coriander leaves3 tbsp
- vegetable oil3 tbsp
- eggs2
- plain breadcrumbs200 g
- vegetable oil
Method
- 1
Wash the potatoes and place them in a saucepan.
- 2
Cover with water and bring to the boil.
- 3
Cook for 15–20 minutes, or until tender.
- 4
Drain and allow them to cool slightly.
- 5
Peel and roughly mash with a fork, leaving a few small chunks for texture.
- 6
If using fresh fish, cook until done, remove all bones and flake into small pieces.
- 7
If using canned fish, drain well and flake with a fork.
- 8
Heat 3 tablespoons oil in a frying pan over medium heat.
- 9
Add the chopped onions and sauté until soft and translucent.
- 10
Add the ginger and garlic and cook for 1 minute.
- 11
Add the green chillies and sauté for another 30 seconds.
- 12
Stir in the curry powder, cumin, black pepper, salt and sugar.
- 13
Cook for 1 minute until fragrant.
- 14
Add the flaked fish and cook for 8–10 minutes, stirring occasionally.
- 15
Add the tomato ketchup and lime juice.
- 16
Mix well.
- 17
Stir in the chopped coriander leaves.
- 18
Add the mashed potatoes.
- 19
Mix thoroughly until everything is well combined.
- 20
Taste and adjust the seasoning if required.
- 21
Allow the mixture to cool completely.
- 22
Divide the mixture into equal portions.
- 23
Shape into balls or slightly flattened oval cutlets (approximately 4 cm in diameter).
- 24
Beat the eggs in a shallow bowl.
- 25
Place the breadcrumbs in a separate plate.
- 26
Dip each cutlet into the beaten egg.
- 27
Roll evenly in the breadcrumbs.
- 28
For extra crispiness, repeat the egg and breadcrumb coating once more.
- 29
Heat oil in a deep frying pan to 180°C.
- 30
Fry the cutlets in batches without overcrowding the pan.
- 31
Cook for 2–3 minutes, turning occasionally, until deep golden brown.
- 32
Remove with a slotted spoon and drain on kitchen paper.
- 33
Tomato ketchup
- 34
Sweet chilli sauce
- 35
Mint chutney
- 36
Coriander chutney
- 37
Salad
- 38
Bread rolls
- 39
Rice and curry
Notes & variations
Canned tuna, canned mackerel or freshly cooked fish all work well. For a softer filling, mash the potatoes more finely. Add ½ teaspoon garam masala for additional warmth. A small handful of chopped curry leaves sautéed with the onions gives a South Indian flavour. These cutlets freeze exceptionally well before frying. Prepare and shape the cutlets up to 24 hours in advance and refrigerate. Freeze uncooked breaded cutlets for up to 3 months. Fry directly from frozen, adding an extra 2–3 minutes to the cooking time.
Nutrition
estimated| Per | 1 serving | 22 servings |
|---|---|---|
| Calories | 111 kcal | 2442 kcal |
| Carbs | 10 g | 220 g |
| Protein | 5.7 g | 125.4 g |
| Fat | 5.2 g | 114.4 g |
| Fibre | 0.9 g | 19.8 g |