Goan Fish Cutlet Pao

Instructions

1. 1

   Prepare the Cutlet Mixture

   • In a large mixing bowl, combine the mashed potatoes and flaked tuna. Ensure the potatoes are smooth and free of lumps.
   • Add the finely chopped red onion, green chilies, ginger paste, and garlic paste to the bowl.
   • Sprinkle in the turmeric powder, red chili powder, garam masala, and salt.
   • Pour in the white vinegar and add the chopped coriander leaves. Mix all ingredients thoroughly with your hands until a uniform, cohesive dough-like mixture is formed. Let it rest for 5 minutes for the flavors to meld.
2. 2

   Shape and Coat the Cutlets

   • Divide the mixture into 4 equal portions. Lightly grease your palms with oil to prevent sticking.
   • Take one portion and roll it into a ball, then gently flatten it to form a patty about 1-inch thick.
   • Spread the rava (semolina) on a flat plate. Place a patty on the rava and press gently, flipping to coat both sides evenly. Ensure the edges are also coated.
   • Shake off any excess rava and set the coated cutlet aside. Repeat for the remaining portions.
3. 3

   Shallow Fry the Cutlets

   • Heat the vegetable oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
   • Carefully place the coated cutlets in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
   • Fry for about 4-5 minutes on the first side, or until it becomes golden brown and crisp.
   • Flip the cutlets gently and fry for another 3-4 minutes on the other side until equally crisp and cooked through.
   • Once done, remove the cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Assemble and Serve

   • Take the pao buns and slice them horizontally through the middle, leaving one side hinged.
   • Optional: Lightly toast the inside of the pao on a pan with a little butter for extra flavor and texture.
   • Place a hot, crispy fish cutlet inside each pao.
   • Top with a few fresh onion rings.
   • Serve the Goan Fish Cutlet Pao immediately with a side of tomato ketchup or green chutney.