- 500gm boneless fish (Ghol or Shark)
- 2 tsp cumin/jeera powder
- 1-1/2 tsp pepper powder
- 1/2 tsp turmeric powder
- 2 tsp lime juice
- 1 tsp (or to taste) salt
- 1/2 cup water
- 1 large slice of bread
- 2 egg whites beaten – for coating
- oil for shallow frying
- 2 medium sized onions
- 2-3 small green chillies (or to taste)
- 1-1/2 inch ginger
- 1/2 packed cup of coriander & mint leaves
(use less of mint)
fishy smell) and allow to drain on a colander. Marinate it with 1 tsp cumin
powder, 1 tsp pepper powder, 1/2 tsp turmeric powder, salt & 1 tsp lime
juice. Keep aside for 15-20mins.
finely minced’. Heat oil in a non stick pan and fry the ginger, green chillies
for a couple of seconds and then add the minced onions and fry till they turn
pinkish. Add the minced coriander and mint leaves and fry till you get a nice
aroma (takes about 12-15 seconds). Toss in the remaining cumin & pepper
powders and lime juice, stir and turn off the flame. Allow this mixture to
the pieces are tender and almost all the water has been absorbed/evaporated – a
little moisture should be retained. Let the fish not get too dry or else it
will lose its juiciness and flavour. Remove onto a plate, allow to cool and
mince it finely and evenly (for best results pulse it in a food processor/mixer
grinder with a mincing blade).
mixture and mix well. Adjust salt to taste. Try to shape the mixture into balls
– if they don’t hold shape, then wet the bread slice lightly (with about 1tbsp
water), mash it & add it to this mixture. Form a lemon sized ball and
flatten it in the centre of your palm. Continue to make balls until the mixture
is used up.
cutlet in the egg whites and fry the cutlets on a medium flame till golden
brown on both sides.
with ketchup or dip of your choice and a garnish of tomato wedges, onion rings
and lime slices.
after step#3 even if you have purchased boneless fish. Tiny pieces of broken
fish if present can get stuck in the throat while you eat them – totally
room temperature or it will leave fishy smelling water into the mixture making
it soggy and unsuitable for shaping up into cutlets.
and salt accordingly.