Ingredients Jump to Instructions ↓

  1. 1 pound freshwater fish (with bones removed)

  2. 1 teaspoon ginger paste

  3. 1 tablespoon lemon juice

  4. 1 medium green chile

  5. 1 egg white

  6. 2 tablespoons corn flour

  7. 1 tablespoon coriander leaves, chopped

  8. 1 teaspoon cumin

  9. 1 teaspoon coriander seed powder

  10. 1 pinch cinnamon stick powder

  11. 1 teaspoon garlic paste

  12. 1 medium onion, chopped finely

  13. Salt, to taste

  14. Cooking oil, for deep-frying

Instructions Jump to Ingredients ↑

  1. Make diagonal slits on the fish and then steam it for ten minutes. Remove from heat and gently mash it along with the remaining ingredients. Make dough into walnut-sized balls and flatten slightly.

  2. In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.

  3. Let fry for two minutes and then turn upside down. Both sides must be golden brown. Do not fry for too long as the taste can become slightly bitter.


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