Monday, 4 January 2010

Fish Cutlets

My MIL is well known among our relatives for her yummy cutlets. They have even branded it as 'Linda Aunty's Cutlets'!!! It was the first dish I learned from her. I served it as starter for a party and it was a hit!!! After going through the recipe, even if you feel like it's too complicated, trust me, it's worth a try!!!

You will need...

Tinned tuna chunks in brine(185gm tins) - 4
Vinegar - 1 tbsp
Turmeric powder - 1/2 tsp
Ginger paste - 1 tsp
Pepper powder - 1 tsp
Garam masala powder- 1/2 tsp
Oil - 1 tsp

For Sauting...

Big onions - 2 finely chopped
Green chillies - 7-8 finely chopped (I add 10 to make it real spicy)
Curry leaves - few finely chopped
Ginger paste - 1 tbsp
Garam masala powder- 1 tsp
Turmeric powder - 1 tsp
Oil - 2-3 tbsp
Salt - to taste

To make patties...

Boiled and mashed potatoes - 4-5 meduim
Egg - 1 large beaten
Bread crumbs - Enough to cover approx 20 cutlets
Oil - for frying

Upper left: after the first step
Lower left: sauted with onions until golden brown
Upper right: mixed with mashed potatoes
Lower right: moulded into patties

Drain the tuna into a cooking vessel and mix with the first set of ingredients and keep stirring in meduim flame until it is dry. Transfer it into another vessel.

Add oil to the cooking pan and saute onions, green chillies, curry leaves and ginger paste until onions are golden brown. Add garam masala powder and turmeric powder in low heat and stir well. More pepper powder can be added now if u need it hot. Add tuna into this and fry until well mashed and almost golden brown. Check salt and add if needed. Once it cools down mix with mashed potatoes.Mould into patties of desired shape with hand or with the help of cookie cutters. Dip the patties in beaten egg and then roll it in bread crumbs. Deep fry and serve hot with tomatto ketchup and onion salad.

-Tuna chunks in brine are mostly salted, so be careful while adding salt.
- Fresh fish can be used instead. If so cook fish with little water and the first set of ingredients and remove bones.
- In case if it is brittle while moulding into patties, mashed potatoes can be added more to make it pliable.
- The secret trick is saute in a low heat for some time until fish turns golden brown, and the taste of just pepper and garam masala makes it unique. I have tried adding coriander powder and chilli powder and realised that it tastes better without.
- Can add garlic if you like.
- Can freeze, and will stay for almost a month.


  1. woww..nice presentation...keep rocking dear..following you..:)

  2. Cute and yummy fish cutlet...great idea to use heart shaped mould, thanks for sharing.