Chettinad Fish Cutlet

Instructions

1. 1

   Prepare Fish and Potatoes

   • Place the fish fillets and potatoes in a pot with enough water to cover. Add a pinch of salt and 1/4 tsp of the turmeric powder. Boil for 10-12 minutes until the fish is cooked through and the potatoes are tender.
   • Drain the water completely. Let the fish and potatoes cool down.
   • Once cool, peel the potatoes and mash them smoothly. Flake the fish with a fork, carefully removing any bones.
2. 2

   Create the Chettinad Masala

   • In a small, dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, and cloves.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
   • Remove from heat and let the spices cool completely. Grind them into a fine powder using a spice grinder or mortar and pestle.
3. 3

   Cook the Cutlet Mixture

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and golden.
   • Add the ginger-garlic paste, green chilies, and curry leaves. Sauté for 1 minute until the raw aroma disappears.
   • Stir in the freshly ground Chettinad masala and the remaining 1/4 tsp of turmeric powder. Cook for 30 seconds.
   • Add the flaked fish and mashed potatoes to the pan. Mix gently to combine everything well.
   • Cook for 2-3 minutes, allowing the flavors to meld. Turn off the heat.
   • Stir in the salt, lime juice, and chopped coriander leaves. Transfer the mixture to a bowl and let it cool to room temperature.
4. 4

   Shape and Coat the Cutlets

   • Once the mixture is completely cool, divide it into 12 equal portions.
   • Shape each portion into a round or oval patty, about 1/2-inch thick.
   • Place the beaten egg and breadcrumbs in two separate shallow dishes.
   • Dip each patty first into the beaten egg, letting any excess drip off, then coat it evenly with breadcrumbs, pressing gently so they adhere.
5. 5

   Shallow Fry the Cutlets

   • Heat 6 tbsp of oil in a wide, non-stick pan over medium heat.
   • Once the oil is hot, carefully place 3-4 cutlets in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on each side until they are golden brown and crisp.
   • Remove the cutlets with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat with the remaining cutlets, adding more oil if necessary.
6. 6

   Serve

   • Serve the Chettinad Fish Cutlets hot with a side of mint chutney, ketchup, or onion rings and lemon wedges.