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Ingredients
1 tin of tuna fish
1 large onion, chopped fine
1/4 piece ginger, chopped fine
3 cloves garlic, chopped fine
2 green chillies chopped fine
One small bunch cilantro, chopped fine
1 tsp garam masala & cayenne pepper
Salt to taste
Bread crumbs
2 eggs, beaten well
1 large potato boiled and mashed
half a cup of cooked peas
Method
Fry the fish in some oil, till slightly brown, with some salt and garam masala and
keep aside. Fry the onions till brown.
Add the ginger and garlic and fry for a while. Add the salt and garam masala and
fry some more.
Then add the green chillies and cilantro and stir for a little while Add the onion
masala from step 5, peas and the mashed potato to the fish and mix well.
Shape into cutlets. Heat oil in a deep frying pan. Take one cutlet at a time, dip in
egg, then dip in the bread crumbs.
You may repeat this step for crisper cutlets. Deep fry the cutlets
Drain them on paper towels and serve hot with an onion salad and mint / tamarind
chutney.
1 tin of tuna fish
1 large onion, chopped fine
1/4 piece ginger, chopped fine
3 cloves garlic, chopped fine
2 green chillies chopped fine
One small bunch cilantro, chopped fine
1 tsp garam masala & cayenne pepper
Salt to taste
Bread crumbs
2 eggs, beaten well
1 large potato boiled and mashed
half a cup of cooked peas
Method
Fry the fish in some oil, till slightly brown, with some salt and garam masala and
keep aside. Fry the onions till brown.
Add the ginger and garlic and fry for a while. Add the salt and garam masala and
fry some more.
Then add the green chillies and cilantro and stir for a little while Add the onion
masala from step 5, peas and the mashed potato to the fish and mix well.
Shape into cutlets. Heat oil in a deep frying pan. Take one cutlet at a time, dip in
egg, then dip in the bread crumbs.
You may repeat this step for crisper cutlets. Deep fry the cutlets
Drain them on paper towels and serve hot with an onion salad and mint / tamarind
chutney.
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