Maldivian Fish Cutlets with Tamarind Chutney

Name: Maldivian Fish Cutlets with Tamarind Chutney
Prep time: PT25 minutes
Cook time: PT20 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Maldives
Ingredients: 300 g Cooked fish (flaked (tuna or other white fish)); 2 medium Boiled potatoes (mashed); 1 small Onion (finely chopped); 1-2 finely chopped Green chilies; 1 tsp Ginger-garlic paste; 1 sprig Curry leaves (finely chopped); 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 2 tbsp Grated coconut (fresh or desiccated); to taste Salt; 1/2 cup Breadcrumbs (for coating); 1 beaten Egg (for dipping); for frying Oil; 1/4 cup Tamarind pulp (for chutney); 2 tbsp Jaggery or sugar (for chutney); 1/2 tsp Red chili powder (for chutney); 1/4 tsp Cumin powder (for chutney); 1/4 cup Water (for chutney)

Crispy and savory fish cutlets made with flaked tuna or other local fish, mixed with aromatic spices and herbs, served with a tangy and sweet tamarind chutney.

準備時間25 minutes

調理時間20 minutes

合計時間45 minutes

分量4

難易度Easy

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a bowl, combine flaked fish, mashed potatoes, chopped onion, green chilies, ginger-garlic paste, chopped curry leaves, turmeric powder, coriander powder, grated coconut, and salt. Mix well until everything is thoroughly combined.
2
Shape the mixture into small, flattened cutlets or patties. Aim for a uniform size for even cooking.
💡 プロのコツ: If the mixture is too sticky, lightly wet your hands.
3
Prepare the tamarind chutney: In a small saucepan, combine tamarind pulp, jaggery or sugar, red chili powder, cumin powder, and water. Simmer over low heat, stirring until the jaggery dissolves and the chutney thickens slightly.
4
Dip each cutlet into the beaten egg, ensuring it's fully coated. Then, coat generously with breadcrumbs, pressing gently to adhere.
💡 プロのコツ: Double coating with egg and breadcrumbs will result in a crispier cutlet.
5
Heat oil in a pan over medium-high heat for shallow frying. Carefully place the coated cutlets in the hot oil, ensuring not to overcrowd the pan.
6
Fry the cutlets for 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
7
Serve the hot fish cutlets immediately with the prepared tamarind chutney.
💡 プロのコツ: Garnish with fresh cilantro or a wedge of lime.

調理履歴を記録する

💡 プロのコツ

✓Ensure the fish is well-drained of any excess moisture before flaking.
✓Using mashed potatoes helps bind the cutlets and adds a creamy texture.
✓For a healthier option, bake the cutlets in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add finely chopped bell peppers or peas to the cutlet mixture for added color and nutrition.
Incorporate a pinch of chili flakes for extra heat.
Serve with a side of mint-coriander chutney or a simple tomato ketchup.