Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
Grind the corn coarsely, leaving some whole. Add the chilli, garlic and ginger paste. Alternatively, grind 2 green chillies, 3 flakes garlic and 1” pc ginger with the corn. Add the gram flour, lemon juice, salt, sugar and coriander leaves. Drop tbsp. full into hot oil or form into kababs and deep fry. May be shallow fried if preferred. Serve hot with ketchup or green chutney. Great as a snack, appetizer or into as a sandwich.
I owe my gratitude to our dear family friend Anita Martins for this easy and simply delightful recipe. Would never have know the ‘mayonnaise’ trick that really takes the taste to another level. Yes, absolutely, you add some mayonnaise to the tuna mix!!
This recipe is a hit at our home and made almost on a weekly basis as it is one of my childrens’ favorite. Even though they hardly eat fish, except for shrimp, they are game anyday for Tuna cutlets provided the tuna is out of a can! Moreover, since it is so quick and simple it is a go to recipe if short on time or out of options on what side dish to make. Goes very well with Dal or Moghe Sar, Vegetable curry,Kuwalo Bafad, etc.
I prefer using the “White Meat Tuna in Sunflower Oil” and also add the oil to the mixture. This really adds to the taste and texture of the cutlets. Although making the cutlets would be a little difficult to handle due to the wet mixture, but once you roll in the semolina it becomes easier to shape.
Fry the cutlets as soon as the mixture is ready otherwise the onions may begin leaving moisture and as the mixture already has the fish oil it will tend to become too wet to handle. If there is a gap between preparation and frying, just put all the ingredients in the bowl and mix just before frying. Also making the cutlets and keeping them aside before frying will tend to break them. Just roll the ball of mixture in semolina and keep aside and form the cutlets when you are ready to place on the frying pan.
½ tsp. black pepper powder (use white peper instead, if available)
Small bunch fresh coriander (optional)
1 tsp. salt
Rava (Semolina) to coat the cutlets
Oil for shallow frying
Method
Empty the contents of the fish tins in a bowl alongwith its oil. Don’t be tempted to discard the oil as it adds to the flavor.
Chop the onions, chillies, ginger & coriander leaves finely and add to the fish.
Add the egg, mayonnaise, lemon juice, turmeric, garam masala & pepper powder and salt. Mix everything well.
Heat a frying pan on medium low and add 4 tbsp. oil.
Take a portion of the mixture the size of a lemon and roll in semolina.
Form the balls into cutlets on the palms of your hand and gently place on the frying pan and shallow fry on medium low till crisp and brown on both sides.
P.S.: The mixture will be quite wet but when rolled in the semolina will be easier to handle and will set when frying. Do not put too much oil, just fry in enough oil on medium low. The cutlets may break if fried in too much oil.
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