Folks! I know its been ages since I last posted. While the blog is on my mind on a daily basis what with all the food that gets cooked everyday, it is simply difficult to keep up with the mails and comments with an intermittent internet connectivity. At one point I decided to give up and just focus on relaxing while on vacation but then it was impossible to stay away from something I am so passionate about. So after a very long time I am posting one of the recipes I had tried out in Dubai before we travelled to Mangalore. I was very keen to try out tuna cutlets at home as I had only tasted them at my brother’s place prepared a couple of times by my sister in law and her dad. They had used tinned tuna and it tasted good.
In June, Roshan on his trip to the Deira fish market brought some tuna. As it was not on the shopping list that I had given him (so typical of men who go grocery shopping no?) I dumped the fish in the deep freezer and forgot about it. A couple of weeks before we travelled to India we decided to use up all the frozen stuff and other perishables and chalked out our weekly menus accordingly. The tuna sparked no ideas. At that point of time we had only considered using it up in some sort of a curry or perhaps frying it. The man eventually decided to cut it up, debone it and use up the head, tail and bones to make some fish stock (more on homemade stock later). When the stock was being prepared we almost dismissed the idea of eating the flesh as the aroma was rather unappetising and strong. However, since I had wasting food and especially fish I decided to go ahead and make cutlets out of it. Not having a real recipe I worked around my minced meat cutlet recipe and added as many ingredients as required to mask the strong taste and aroma of the fish.
I would strongly recommend you to use tinned tuna if you prefer as it is the easiest way to make these cutlets and perhaps you won’t require so many ingredients. But if you are like me and prefer to make things from scratch or have a fish you like to use up then I am sure you will enjoy the whole process – you get fish stock for free you see!
Today’s recipe is for my dear friend Rashmi Pandey and her family. Rashmi’s daughter was my son’s best friend in their first playschool and the friendship has grown over the years. I do hope your family enjoys these cutlets Rashmi!
Prep time: 30-40 mins (only if you are using fresh tuna)| Cook time: 15-20 mins | Yield: 12 cutlets
Ingredients: (Please read the notes before proceeding)
For the mixture:
- 175-200 grams shredded white tuna * see notes
- 150 grams/3/4th packed cup (about 1 medium sized) potato, boiled, peeled and mashed
- 150 grams (1 large) onion finely chopped
- 12-15 curry leaves finely chopped
- 1/2 cup fresh coriander finely chopped
- 3/4th cup mint finely chopped
- 2 small green chillies finely chopped (de seed if you wish)
- 1 teaspoon ginger paste
- 2-3 teaspoons garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon dry mango (amchur) powder
- 1/2 teaspoon garam masala powder
- 1 slice of bread
- 1 teaspoon fresh Kashmiri chilli paste (optional) * see notes
- 1/2 teaspoon mustard paste (optional) * see notes
- 2-3 teaspoons vinegar and/or lime juice (adjust to taste) * see notes
- salt to taste
- oil for frying
For coating & frying
- 2 egg whites well beaten
- semolina/sooji or breadcrumbs
- oil for shallow frying