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Maldivian Fish Cutlets with Tamarind 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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: Garnish with fresh cilantro or a wedge of lime.
đĄ Proffstips
- âEnsure the fish is well-drained of any excess moisture before flaking.
- âUsing mashed potatoes helps bind the cutlets and adds a creamy texture.
- âFor a healthier option, bake the cutlets in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.