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Fish Cutlet With Coriander Yogurt Chutney
Prep: 50 min Cook: 30 min Servings: 7by Navaneetham Krishnan370 recipes>awesomely tasty when eaten right after the frying process. Ingredients
- For the cutlets
- 1 piece (about 150g) Mackerel/tenggiri - poached and flaked
- 2 small potatoes - boiled till soft, remove skin and mashed
- 1 tsp turmeric/kunyit powder
- 1 egg white (lightly beaten)
- 1 cup breadcrumbs
- Pepper and salt for taste
- Oil for frying
- For the chutney
- 2 tbsp yogurt
- 2-3 sprigs of coriander leaves (cut the roots and use the stems
- with leaves)
- 1/2 inch ginger (remove skin)
- 2 tbsp olive oil
- Salt for taste
- Blend/process all the ingredients together.
Directions
- For the cutlets
- Combine and mix fish, potatoes, turmeric, pepper and salt.
- Make small balls from the mixture (or any shape you prefer)
- Dip into egg white and roll over breadcrumbs.
- Fry in batches till brown in color and a crispy layer forms outside.
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