Meen Cutlets (Fish cutlets coated with breadcrumbs) recipe
ingredients
2 cups Fish, boiled with vinegar and salt, crumbled
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
1 1/2 tbsp Green chillies, chopped
1 tbsp (24 g) Ginger (adrak), chopped
1 1/2 tsp Curry leaves (kadhi patta), chopped
1/2 tsp (1 g) Black pepper (kali mirch) powder
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
1 1/2 tbsp Green chillies, chopped
1 tbsp (24 g) Ginger (adrak), chopped
1 1/2 tsp Curry leaves (kadhi patta), chopped
1/2 tsp (1 g) Black pepper (kali mirch) powder
Grind to a fine powder:
3 Cinnamon (dalchini), 1/2 sticks
2 Cloves (laung)
1 Green cardamom (choti elaichi)
1 Egg, beaten
Breadcrumbs as required
Vegetable oil for deep-frying
2 Cloves (laung)
1 Green cardamom (choti elaichi)
1 Egg, beaten
Breadcrumbs as required
Vegetable oil for deep-frying
method
1. Heat the oil in a wok (kadhai); add the onions, green chillies, ginger, and curry leaves; saute till the onions turn golden.
2. Add the boiled fish and mix gently for a few minutes.
3. Remove from heat; add black pepper, spice powder, and salt. Mix well.
4. Divide the mixture equally into lemon-sized balls and shape into cutlets. Dip the cutlets in egg and coat with breadcrumbs.
5. Heat the oil in a wok; deep-fry the cutlets, a few at a time, till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels; serve hot.
2. Add the boiled fish and mix gently for a few minutes.
3. Remove from heat; add black pepper, spice powder, and salt. Mix well.
4. Divide the mixture equally into lemon-sized balls and shape into cutlets. Dip the cutlets in egg and coat with breadcrumbs.
5. Heat the oil in a wok; deep-fry the cutlets, a few at a time, till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels; serve hot.
serving amount
serves: 5
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more information
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