Fish cutlet.
To make:
remove bones and skin from 2 pcs of tenggiri/Indian mackerel. Then tear the fish/flake into small pieces.
Add in a bowl with
1 chopped red chili
3 chopped shallots
4 chopped garlic
1 tsp cumin seeds
1 tsp turmeric powder and
1/2 handful of shredded mint leaves.

Lightly fry fish mixture in 2 tbsp of oil.
Remove, cool down and combine with
2 boiled and mashed potatoes
1 egg
salt and
pepper.
Keep in the fridge for 1/2 an hour. Then shape and fry.

Note: mint leaves can be replaced with curry leaves.
While frying, don't keep turning the cutlets. Only turn when one side is brown and crispy. Otherwise, cutlet will break.

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