Goan Fish Cutlets
Ingredients
3 medium potatoes peeled and quartered
500g white fish (or tinned Tuna, Salmon or Mackerel)
1 tbsp vinegar
1 large onion – chopped
4 cloves garlic
1 tbsp grated fresh ginger
2 red chillies - chopped
2 green chillies – chopped
1 tsp salt or more to taste
½ tsp chilli powder
1tsp cumin powder
2 tbsp. finely chopped fresh coriander
1 egg beaten (For egg substitute - Mix 2 tbsps. Cornflour with 3 tbsps. water to form a thick watery paste)
Golden breadcrumbs or plain flour for dusting
Vegetable oil for frying
Cooking Steps
Step 1
Bring a pan of salted water to the boil and cook the potatoes until tender, drain, mash and keep aside.
Step 2
Steam the fish (or drain the tinned fish), flake and add to the potatoes.
Step 3
Fry the finely chopped onion in 2 tbsp of oil until soft and translucent. Add the chopped garlic, ginger, chillies and continue frying for a further 2 minutes. Stir in the chilli powder, cumin, chopped coriander and vinegar.
Step 4
Add the fried onion mixture and 1 tsp salt to the mashed fish and potatoes. Add the beaten egg (or cornflour mixture) and continue to mix well with your hands until the mixture is well blended.
Step 5
Put the breadcrumbs or flour in a shallow bowl. Shape large spoonful of the fish mixture into rounds using your hands. Flatten and coat in the flour. Chill in the fridge for 10-15minutes before frying for 2-3 minutes on both sides until golden brown.