Fish Cutlets with Tangy Tomato Chutney

 

Ingredients for Fish Cutlets (8-12 Cutlets) :

• Fish (of your choice)  - 1/2 Kg
• Potatoes - 3-4
• Green Chillies - 3-4
• Cumin Seeds - 1 Tbsp
• Garlic - 8-10 cloves
• Ginger Paste - 1/2 Tsp
• Coriander - 1/2 Cup
• Spices -

     Kashmiri Chilli Powder - 1 Tsp

     Tumeric Powder - 1/2 Tsp

     Dhanajeera Powder - 1 Tsp

• Salt to Taste
• Bread Crumbs / Rava - For Coating 
• Eggs - 2
• Black Pepper Powder - 1 Tsp
• Oil - For frying 

    Ingredients for Tomato Gravy :

• Oil - 3-4 Tbsp
• Kashmiri Chilli - 1
• Onions - 2
• Tomatoes - 4
• Garlic - 5-6 Cloves 
• Cumin seeds - 1 tsp
• Tomato Ketchup - 2 tbsp
• Spices -

       Kashmiri Chilli Powder - 1 Tsp

       Tumeric Powder - 1/2 Tsp

• Ginger Paste - 1/4th tsp
• Jaggery - 1 Inch Cube
• Sugar - 2 Tbsp
• Vinegar - 1 Tsp
• Salt to taste

Method for Fish Cutlets :

• Steam the fish for 15 minutes and boil the potatoes till they are done.
• Mash the potatoes and the fish together.
• Add finely chopped garlic , Green chillies , cumin seeds , black pepper, ginger paste and coriander and the spices and salt to the mixture and let it rest for half an hour.
• Beat the eggs and add salt & a pinch of black pepper powder to it.
• Form the mixture to the desired shape of a cutlet , dip it in beaten egg mixture and coat it with rava / bread crumbs and fry them on both sides on medium flame for 10 minutes till golden brown.

Method for Tomato Chutney :

• Heat oil in a utensil and add finely chopped garlic , crushed Kashmiri Chilli , cumin seeds and finely chopped onions to it.
• Cook till the onions become soft.
• Add finely chopped tomatoes and cook till the they are completely soft and mashed.
• Add tomato ketchup , jaggery and vinegar and cook them for 5 minutes.
• Add the spices , salt and sugar and let it cook for another 5 minutes, stirring them occasionally.