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

Chilli Soy Fish
To make:
Fish: Clean, score on both sides, add cornflour, rice flour (1/2 tbsp), turmeric powder (1 tsp) and salt.
Rub all over.
Sprinkle a bit of water if needed. Deep fry.

Place fried fish on a serving tray and add coriander leaves.
For sauce:
2 green chillies
3 to 4 birds eye chilies and
1/2 inch ginger (chopped/sliced).

Heat 2 tbsp oil, fry sliced ingredients to soften, add 1/2 cup hot water, 1 tbsp sweet soy sauce and lime juice.
Stir and pour over fish.
#SoyFish
#ChilliFish
#SeafoodLovers
#navascooking
#NavaKrishnan

Chilli crab.
To make: for the chilli paste - blend:
4 fresh red chillies
5 dried red chillies
4 garlic
5 shallots
1 tomato with some water.

Fry paste in 1/4 cup of oil till aromatic and oil splits.
Add 6 crabs, stir and pour enough water for gravy and to cook the crabs.
Season with salt.
Squeeze some calamansi lime and dish out.

Optional - add some birds eye/chili padi towards the end before stirring.
#ChilliCrab
#SpicyCrab
#CrabLovers
#SeafoodLovers
#navascooking
#NavaKrishnan