How to make Mackerel Fish Cutlets -
Boiled fish mixed with spices and made into a form of a cutlet.
This recipe is contributed by Member Venecia Catul.
Main Ingredients : Mackerel (बांगड़ा मछली), Bread Crumbs (ब्रेड क्रम)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Mackerel Fish Cutlets checkout Bangda Fry. You can also find more Snacks and Starters recipes like Kale Chips Dabeli Bruschetta Fried Prawn Balls Crumbed Chicken Fingers
Mackerel Fish Cutlets Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 10
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mackerel Fish Cutlets Recipe
Mackerel 4-5
Bread Crumbs to taste
Turmeric powder 2 teaspoons
coriander leaves 2 cups
Ginger 1 1/2 inch pieces
Garlic 2-3 cloves
Green chillies 3-4
Onions roughly chopped 3 medium
Cumin seeds 1/2 teaspoon
Black peppercorns 3-4
Vinegar 1/2 cup
Oil to shallow fry
Egg beaten 1
Bread crumbs 2 cups
Method
Step 1
In a non stick pan boil fish with salt and turmeric powder till fish is tender, drain and debone the fish and keep it aside.
Step 2
Grind together coriander leaves, ginger, garlic, green chillies, onions, cumin seeds, black peppercorns, vinegar with sufficient water and grind to a fine paste.
Step 3
In a bowl combine together groun masala and fish. Divide the mixture into eight equal portions and shape them into tikkis.
Step 4
Dip the tikkis in eggs and coat them into a breadcrums and keep aside.Heat oil in a non stick kadai and shallow fry the tikkis till golden brown on both the sides. Serve hot with green chutney.
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