Recipe : Fish Cutlets | Sheela Meen Cutlets | Barracuda Fish CutletsPrep Time: 20 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Fish Cutlets Serves: 3 persons |
Ingredients : |
| Sheela Meen | Barracuda Fish Pieces - 8 nos (250 gm) |
| Small Potato - 1 no, sliced into halves (150gm) |
| Oil - 1 tbsp |
| Fennel Seeds - 1\2 tsp |
| Onion - 1 no (finely chopped) |
| Green Chili - 1 no (finely chopped) |
| Turmeric Powder - 1\4 tsp |
| Red Chili Powder - 1\2 tsp |
| Pepper Powder - 1\2 tsp |
| Cumin Seeds Powder - 1\2 tsp |
| Salt - as required |
| Coriander Leaves - 2 tbsp (finely chopped) |
| Bread Crumbs - 3\4 cup (trimmed 3 bread slices) |
| Cornflour - 2 tbsp |
| Water - 1\2 cup |
| Method : |
| Steam the fish pieces for 10mins in the idli pan. Cool, remove the fish bones and shred into small pieces and keep aside. |
| Pressure cook the potato with one cup of water for 1 whistle over high flame and 5 to 7 minutes over low flame. When all the steam has released, open the pan. Cool the potato. Peel off the outer skin, mash well and keep aside. |
| To make the fish cutlets mixture, heat the oil in a kadai, temper the fennel seeds. Add the onion and green chili, saute until the onion turns slightly golden colour. Add the turmeric powder, red chili powder, pepper powder, cumin seeds powder and required salt. Stir few seconds. Add the shredded fish and mashed potato. Mix well. Add the coriander leaves and mix well. |
| Grind the trimmed bread slices into crumbs. |
| Mix the cornflour and water in a bowl. |
| To make the fish cutlets, take some fish-potato mixture, shape into cutlets for about 3\4" thickness. Dip in the cornflour-water mixture and roll on the bread crumbs. Press gently to stick the bread crumbs all over. Do the same for the remaining. |
| Shallow fry the fish cutlets over low flame on both sides until golden brown colour. |
| Serve hot. |
| Notes: Don't boil the fish pieces, as may released its taste and flavor in the water. So steam them and use. Cornflour-water must be thin, just to coat the bread crumbs. |
Step By Step Images: |
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| Steam the fish pieces for 10minutes in the idli pan (or steam in the pressure cooker pan without whistle). Cool them completely and remove the fish bones. Using fingers, shred into small pieces and keep aside. |
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| Pressure cook the potato with one cup of water for 1 whistle over high flame and 5 to 7 minutes over low flame. When all the steam has released, open the pan. Cool the potato. Peel off the outer skin, mash well and keep aside. To make the fish cutlets mixture, heat the oil in a kadai and temper the fennel seeds. |
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| Add the onion and green chili, saute until the onion turns slightly golden colour. |
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| Add the turmeric powder, red chili powder, pepper powder, cumin seeds powder and required salt. Stir few seconds. Add the shredded fish and mashed potato. |
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| Mix well altogether. Finally add the coriander leaves, mix well and cool them. |
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| To make the bread crumbs, trim the bread slices and grind into crumbs. Separately mix the cornflour and water into watery, keep aside. |
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| To make the fish cutlets, take some fish-potato mixture, shape into cutlets for about 3\4" thickness. Dip in the cornflour-water mixture. |
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| Then coat the bread crumbs on all sides. Press gently to stick the bread crumbs all over sides. Do the same for the remaining. |
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| Heat some oil in a kadai and shallow fry the fish cutlets. Cook over low flame on both sides until golden brown colour. |
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| Serving Suggestion: Serve with fried rice or roll up with chapathi. Page: Collection Of Fish Recipes. Variation: Similarly you can also try with other fishes. If you like this recipe: You will like this fish fingers recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook |
| By Kalais |
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