I have a friend who dislikes all seafood. I can’t understand why because its DELICIOUS! My hope is that this tuna cutlet will be the thing that helps to change her mind.
If you aren’t a fan of overly “fishy” tasting foods, this is pretty perfect. This recipe makes quite a few, so just freeze the extras for later on. But in my house they finish up very quickly!
- 1-66.5 oz can of Tuna in water
- 2 medium onions, finely chopped
- 2 in. Piece of ginger, finely chopped
- 2 potatoes, boiled and smashed
- 2 sprigs of curry leaves
- 2 green chilis, finely chopped
- 1 T oil
- 2-3 t black pepper
- 1/4 t turmeric
- 1 t garam masala powder
- Pinch of ground fennel
- 2 eggs
- Bread crumbs + some panko
- Oil for deep frying
• Drain your tuna for at least 2 hours. This is the key to great tasting cutlets!
• In a pot boil 2 potatoes, smash them, and keep them aside.
• Into a large pan add your oil. Once hot, add your finely chopped ginger and cook until they are golden brown.
• Then add your chopped onions, curry leaves, and green chilis and cook until onions become translucent.
• Add your tuna, salt, pepper, turmeric, garam masala, and fennel powder and mix. Cook the tuna until the mixture becomes dry, stirring occasionally.
• Add the smashed potato, a little at a time so the mixture is able to bind and hold a shape. Check seasoning and adjust accordingly.
• Make your cutlet into your desired shape. I typically just take a large tablespoon as a mold and use that shape.
• Beat 2 eggs in a shallow bowl. Add your breadcrumbs to a plate. I mix mine with a little bit of Panko for additional crisp on the outside. Coat in the egg and then breadcrumbs.
• Deep fry the cutlets. Once one side is golden brown, flip over and cook the other side. Drain on a paper towel and serve with an onion salad.
- 1 thinly sliced medium onion
- juice of 1 lime
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There are probably as many Ladoo varieties as there are states in India. You will barely find any Indian celebrations where Ladoos are not involved, be it a festival, wedding, birth or even as a religious offering to deities. The coconut version, however, is my favorite. My love for coconut comes from the fact that I grew up in a Maharashtrian household where coconut was used in most dishes. So why leave the ladoos out! Also coconut is considered auspicious in India so any new beginnings are marked with these by breaking a coconut. The water is consumed almost immediately and the pulp then gets converted to Ladoos which are then distributed to family and friends. #ad#theindia100#shwetainthekitchen