Crisp on the outside, spicy and juicy inside, these Indian style fish cutlets are a snap to make. These salmon croquettes make for a great evening snack or party appetizer.
Just when I thought that we were in for a warm spring and even hotter summer, there came a slew of storms one after the other. I am a summer gal. Give me summer any day, it’s winter that is my nemesis. But I do love spring rains. I love the brief respite from the hot weather, the sound of raindrops on the window pane, and the smell of rain-drenched earth.And when rains hit, I crave something absolutely sinful, spicy and delicious. Watching the rains and munching on snacks, is there any better way to spend a lazy evening with your loved ones?
This time, the only thing I had on hand were a couple of salmon filets. It had been a while since I made fish cutlets and the idea seemed just perfect for my cravings. Indian style fish cutlets are best made spicy, slightly tangy and enjoyed right away when hot.
*Prepare the fish:
- In a pan, steam the fish in a strainer with boiled water, ginger, green chilly, garlic and cover the pan.
- Prepare the base:
- 1.In a blender, mix bread crumbs, egg, garlic, ginger, green chillies, fresh mint leaves, salt, turmeric powder, red chili powder, slice of bread, refined oil and juice of half lime.
- 2.In a mortar and pestle smash fennel and black pepper, add them into blender.
- 3.Add a little water and blend them together.
- 4.Add the steamed fish into the blender and grind them well.
- 5.Transfer them into a bowl and add one boil potato for starch. Mix them well. Make cutlets out of it and coat in some flour.
- 6.Keep it in the fridge for 10 minutes.
- 7.Add little refined oil in the pan and fry the cutlets both sides.
- 8.Garnish with mint leaves. Serve hot.
- Key Ingredients: ginger, Green chillies, Garlic cloves, Rawa fillets, bread crumbs, Egg, Garlic cloves, ginger, Chilli, salt, turmeric, red chilli powder, saunf, Peppercorns, Bread slice, oil, Water, Lemon (juiced), potato (mashed), flour (to coat), Oil (to pan fry), mint leaves