Fish cutlet.
Recipe:
simmer a piece of fish (mine was mackerel/tenggiri) with a little water and turmeric powder till tender.
Remove, drain off water, cool down, remove bones and skin and flake.
Add with 2 boiled and mashed potatoes,
3 sprigs shredded curry leaves,
2 sprigs shredded coriander leaves,
2 sprigs spring onions (or whichever you have),
1 chopped red chilli,
3 chopped shallots,
1 egg white and salt.
Mix all together and leave in the fridge for 30 minutes.
After that, roll tightly and deep fry.

(Note: turn the rolls only if needed, otherwise may break up).
#FishCutlet #CookWithNavaK

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.

#FishCutlet #SeafoodLovers #Cutlet #navascooking
#NavaKrishnan