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Crispy semolina-coated fish patties tucked inside soft Goan pao bread. This popular street food snack is packed with tangy and spicy flavors, making for a perfect evening treat or a quick, satisfying meal.
For 4 servings
Prepare the Cutlet Mixture
Shape and Coat the Cutlets
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Crispy semolina-coated fish patties tucked inside soft Goan pao bread. This popular street food snack is packed with tangy and spicy flavors, making for a perfect evening treat or a quick, satisfying meal.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 568.55 calories per serving with 33.9g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner.
Shallow Fry the Cutlets
Assemble and Serve
Instead of canned tuna, you can use freshly boiled and flaked kingfish (visvonn), mackerel (bangda), or even canned sardines.
If you don't have rava, you can use breadcrumbs or crushed cornflakes for a different kind of crispy coating.
Replace the fish with mashed paneer, boiled raw bananas, or a mixture of mashed vegetables like carrots, peas, and beans.
Increase the amount of green chilies or add a pinch of black pepper powder to the mixture for extra heat.
Tuna is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
Fish like tuna are packed with omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as boosting brain function.
The potatoes in the cutlets are a good source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Ingredients like turmeric (containing curcumin) and ginger have natural anti-inflammatory and antioxidant properties that can help protect the body against cellular damage.
A single Goan Fish Cutlet Pao contains approximately 350-450 calories, depending on the size of the pao and the amount of oil absorbed during frying.
It can be part of a balanced diet. The fish provides excellent protein and omega-3 fatty acids. However, since the cutlets are shallow-fried, it should be consumed in moderation. For a healthier version, you can try baking or air-frying the cutlets.
Yes, you can prepare and shape the cutlets (without the rava coating) and refrigerate them for up to 24 hours. Coat them with rava just before frying to ensure they are crispy.
This usually happens if the mixture has too much moisture, often from the potatoes. Ensure your boiled potatoes are dry. If the mixture is still too soft, add a tablespoon of breadcrumbs or rice flour to act as a binder. Also, be gentle when flipping them in the pan.
Absolutely. To bake, preheat your oven to 200°C (400°F). Place the coated cutlets on a baking sheet lined with parchment paper, spray with a little oil, and bake for 15-20 minutes, flipping halfway through. For an air fryer, cook at 180°C (360°F) for 12-15 minutes, flipping once.
Authentic Goan pao (poee or pão) is ideal. If you can't find it, soft slider buns, brioche buns, or any soft dinner roll will work well as a substitute.