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.

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