Fish cutlets soaked in lip smacking tomato gravy prepared with loads of coconut milk, the fish cutlet curry is sure to top your family's list of favorite dishes.
Ingredients
For the cutlets
½ cup good quality fish, cooked and minced
½ tsp ginger, crushed
½ tsp garlic, crushed
½ onion, chopped fine
1 green chilli, chopped fine
½ cup yam pieces, cooked
1 egg, whipped
Bread crumbs, as required
Salt, to taste
Oil, as required
For curry
1 tbsp oil
2 onions, chopped fine
1 tomato, chopped fine
4 green chilies, chopped fine
1 tbsp coriander powder
½ tsp red chilli powder
½ tsp turmeric powder
½ tsp fennel powder
1 cup thin coconut milk
½ cup thick coconut milk
1 sprig coriander leaves
Salt, as required
Preparation
For the cutlet
Heat one tsp oil in a pan, sauté the ginger, garlic, onion, green chillies and salt
Add the cooked fish followed by yam and knead to a smooth dough
Divide to lemon-sized balls; flatten each ball on your palm to cutlets
Dip the cutlets in the egg batter and coat them with bread crumbs
Heat enough oil in a pan, deep fry the cutlets in batches till golden brown and keep aside
For the Curry
Heat one tsp oil in a pan and sauté the onion, tomato and green chilies
Add the coriander powder, red chilli powder, turmeric powder, fennel powder and salt, stirring all the while
Pour the thin coconut milk and stir well
Pressure cook for two whistles
Uncover the cooker and thoroughly stir the contents
Pour in the thick coconut milk and allow it to boil
Transfer the curry to a plate, arrange the cutlets neatly, garnish with coriander leaves and serve steaming hot
