Canned Tuna Fish Cutlets

Cutlet (derived from côtelette, côte, "rib") refers to  a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)

a fried breaded cutlet.

Fish cutlet is a  kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak.

In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs and fried in ghee or vegetable oil.

Tuna Cutlets

Ingredients

1 can tuna (185gm) 

2 medium potatoes, boiled and mashed

1 small onion, chopped finely

1 tsp. oil

3 tbsp. chopped coriander

1 tbsp. chopped mint (optional)

2 green chillies, chopped

1 tsp. ginger paste

1/2 tsp. garlic paste

1/2 tsp. salt

(or to taste) 1/2 tsp.

cumin powder 1/2 tsp.

red chilli powder 1/2 tsp.

red chilli flakes (for extra spice, optional)

1/2 tsp. black pepper powder

juice of half a lemon 1

egg, for coating / breadcrumbs, for coating

oil for frying

Method

Separate the tuna from the water or oil ( I used canned Tuna in water) in the can and set aside.  

Heat the oil in a pan and then fry the onions till slightly golden. 

Add ginger / garlic pastes - fry till raw smell disappears. Add green chillies.

Add the powder masalas, cumin, red chilli, red chilli flakes, black pepper powder.

Now add the drained tuna - mix and then  mashed potato and mix well again.

Add salt after tasting as sometimes the tuna has salt. Turn of the gas.

Add coriander, mint and lemon.  Mix well.

Allow the mixture to cool slightly. 

Dip each one in some beaten egg then in breadcrumbs. Shallow fry on both sides until golden and crispy.

KOLI FISH CURRY

The Kolis, the original inhabitants of Mumbai, are known to be fisherfolk. Quite naturally then, seafood is the most prominent part of their daily diet.

KOLI STYLE FISH CURRY

Ingredients:

1 Black Pomfret (halwa fish) cut into small pieces.

1 chopped onion

½ cup of grated coconut

½ cup of coriander leaves

3-4 kashmiri chillies (You can use bedki chillies for more spice)

Ginger garlic paste – 2tbsp

Tamarind – small ball, depending upon your taste for tanginess.

1tbsp of turmeric powder

1/2 tbsp of cumin powder

1tbsp of garam masala

1/2tbsp of coriander powder

2 chillies (you can avoid it if you don’t like spice)

2tsp Oil

Salt to taste

Method:

In a blender make a thick paste of coconut, coriander leaves, kashmiri chillies, tamarind, turmeric powder, cumin powder, coriander powder, garam masala and chillies.

In a pan heat oil and add onions and sauté.

Add ginger garlic paste and mix it well.

Now add the thick ground paste and add little water for consistency.

Put salt and boil it.

Add the fish pieces and cook it for a few minutes.

Fish cooks fast, so check it when done.

Add chopped coriander for garnishing.

Your spicy and tasty koli style fish curry is ready to eat.

PRAWN BALCHAO

Prawn Balchao 

Ingredients

2 Medium Sized Cups of Prawns

Balchao Masala

To be ground to paste in Vinegar

24 Kashmiri Chillies
1 Inch Piece Ginger
6 Flakes Garlic
1 and 1/2 Teaspoon Jeera
1/2 Teaspoon Haldi Powder
A Small Ball of Tamarind
Vinegar around 200ml

For Frying

4 Medium Onions cut fine
1/2 Inch Ginger cut into Jullians
6 Flakes of Garlic cut fine
2 Green Chillies 
2 Sprigs of Curry leaves
300 to 500 ml of Oil depending on storage

Put all the masala ingredients in the blender.

They needed to be blended in vinegar so add around 200ml and blend the ingredients in vinegar.

Clean and keep the prawns ready while your masalas getting done.

Once your prawns are cleaned, saute them for a while.

stir fry the prawns

Chop the second set of ingredients, onions, ginger and garlic.

Your prawns should be fried by now, keep them aside till they cool off and become easy to handle.

Put some oil into the pan and add the curry leaves - fry the curry leaves

Add the juliennes of ginger and stir fry with the curry leaves.

Then add the garlic pieces are continue frying

When slightly brown add the onions and continue keep frying!

Chop your prawns into pieces this is if you have large or medium size prawns. You want the masala flavour to get into it.

Mince the prawns into pieces

Once onions are nice and brown, add the balchao masala to the ingredients and let it fry as well.

Now add the chopped pieces of prawn to the masala.

Mix the prawn balchao ingredients in the masala till its spread evenly.

Split and cut into pieces two green chillies or more if you want your prawn balchao extra spicy.

Add the green chilly to the prawn balchao and your done. If you are going to consume the balchao immediately you can use less oil during the steps.

If you plan on preserving it for a long time add more oil, you need to make sure once you bottle it, there should be oil floating above the contents for it to be well preserved.

Prawns Chilly Fry

The Goan Prawn Chilli Fry (not to be confused with Chinese Prawn Chilly) is a simple, quick and super tasty dish. It needs very few ingredients which are always available in your kitchen. The most important aspect is the freshness of the prawns and the tiny variety. Fresh prawns bring out the flavor in the preparation. When the prawns are fresh, you hardly need spices. This dish is prepared using lots of onions, some green chillies, tomatoes, vinegar and just a dash of dry spices. 

Ingredients :

250 gms. fresh small Prawns 

2 med. Onions sliced fine

1 med. fresh Tomatoes chopped fine

3 fresh Green Chillies sliced

1 tsp. fresh Ginger/Garlic paste

1 tsp. Palm Vinegar

1 tsp. Turmeric pwd.

Sugar - a large pinch or to taste

Black Pepper pwd. 

1 tsp Garam Masala 

Salt to taste

4 tbsps. Vegetable Oil

A handful of fresh Coriander Leaves (roughly chopped)

Procedure :

Wash the prawns & drain completely. Apply salt and 1/2 tsp turmeric and keep aside.

Heat oil in a pan or wok.

Fry the onions till slightly brown in color.

Add the green chillies  and fry for a few seconds  

Reduce heat add the tomatoes. Fry till the tomatoes are nicely smashed.

Now add the prawns and stir fry on high heat till the prawns are lightly cooked. 

Do not overcook the prawns or they will turn hard.

Add  sugar, pepper pwd., garam masala pwd. and stir to combine well. 

Add vinegar; stir. Adjust salt to taste. Taste to check seasoning. 

Serve immediately garnished with chopped coriander leaves. 

SRILANKAN FISH CUTLETS

SRILANKAN FISH CUTLETS

Sri Lankan Cutlets are a traditional party fare for any dinner or cocktail party.  My kids are huge fans of these breaded and fried little balls of savory goodness. You can make a cutlet with any meat/seafood you wish, but I really prefer the tuna fish variety.  I first got a taste of this yummy snack whilst I visited Srilanka.  I then asked my Srilankan host to share the recipe with me and she gladly did.

Ingredients

3 (200gms each) cans of light tuna fish in water drained

1 medium onion finely chopped

1-2 green chillies finely chopped

2 boiled large white potatoes crushed

Small handful of curry leaves minced

Small handful of mint leaves minced

1 Tbs of ginger garlic paste (or 1/2 Tbs each separately)

1/2 medium lime juiced (about 2-3 tsp)

salt and a lot of black pepper

 

For breading and frying:

bread crumbs for breading

2 eggs beaten well

1/2 bottle of oil for frying (I used Canola)

Directions:

Boil potatoes.  Peel and smash with a fork.

Cut onions, green chilies and curry leaves.  

Heat 1Tbs of oil in a frying pan and add the onions, chilies, mint and curry leaves to fry.  

Then add the garlic and ginger paste and fry for another minute. 

Salt and pepper the onions and then add the 3 cans of tuna drained.  

Then add the lime juice. Add the boiled (mashed) potatoes and mix in well.  

Mix together well and taste for the salt and pepper in the dish now that the potatoes have been added. 

I like to give my cutlets a peppery kick so I'm heavy on the pepper.   

Take off the stove and allow to cool completely so you can handle the mixture with your hands to form the cutlets.

The breading deep frying process:

                                    

Grab a small handful and slowly form into balls the size of a walnut. The most important part here is to make sure you don't have any cracks. If you have a crack then the cutlet will burst open when frying.

 The egg wash: Beat 2 medium eggs together with a tablespoon of cool water for dipping the cutlets before breading.

Breadcrumbs: I made my own by grinding some heals of bread in the blender or you can buy prepared breadcrumbs.  I don't recommend using seasoned bread crumbs.

Once you have dipped the cutlets into the egg wash and then the bread crumbs, the breaded cutlets are all ready for frying. Get this all done before you move onto the frying.

  

Heat the oil in a deep enough pan that you immerse the entire cutlet for cooking.  Heat  oil at a medium/high heat .  Drop a few breadcrumbs in the oil to see if the oil was hot enough for frying. Once they browned, the oil was nice and hot.  The oil should not be smoking hot as that will burn your cutlets.

  

Once fried, drain cutlets on a paper towel. This makes about  28-30 cutlets total.  Serve hot or at room temperature.   Enjoy !

PRAWNS KOLIWADA

Prawn Koliwada is a spicy, deep fried prawn preparation which is a popular starter served in most restaurants in Mumbai. It is believed that  this recipe actually originated in Sion Koliwada (fisherman’s village) in Mumbai.  Prawn Koliwada tastes yummy and is a good appetizer. Spices, like the chilli powder can be adjusted to suit your taste. I had tried various recipes but could never be satisfied until I found this recipe on one of the food blogs of Hildas Touch of Spice.  Thank you Hilda would not have got it right if it was not for your help.  Enjoy......  

Prawn Koliwada

Ingredients :

15 Fresh Prawns/Shrimps

First Marinade :

1 tsp. fresh Garlic paste

1 tsp. fresh Ginger paste

½ tbsp. Kashmiri Chilli pwd.

1 tsp. Coriander pwd.

1 tbsp. fresh Lime/Lemon Juice

Salt to taste

Second Marinade :

1 ½ tbsps. Chickpea Flour (Besan)

1 tsp. All Purpose Flour (Maida)

½  tbsp. Kashmiri Chilli pwd.

1 tsp. Curds/Yoghurt  (thick)

½ tbsp. Lime/Lemon Juice

1 tsp. Refined Oil

Oil for deep frying

1 tsp. Chaat Masala for sprinkling

Procedure :

Peel and devein the prawns; wash well and pat dry.

In a bowl, combine the ingredients for the first marinade.

Marinate the prawns in this mixture for about 30 mins.

Next, whisk the ingredients for the second marinade in a bowl.

Squeeze out the excess liquid and then add the prawns to the prepared second marinade.

Mix the prawns well in this spice-curd mixture.

When you are ready to serve/eat…

Heat a kadhai/wok with sufficient oil for deep frying, till hot.

To test, first fry one prawn to make sure that the oil is hot enough to deep fry.

Remember to maintain the temperature of the oil at medium hot.

Deep fry marinated prawns in small batches in hot oil.

Fry till the prawns turn a nice golden color, evenly on both sides.

Drain the fried prawns completely with a slotted spoon and transfer on to absorbent tissue paper.

Arrange the Prawn Koliwada on a serving plate lined with absorbent tissue.

Sprinkle chaat masala on top of the Prawn Koliwada.

Serve hot with your favorite green chutney/sauce/ketchup/dip.

Enjoy your Prawn Koliwada!

Fish Steamed in Banana Leaves

For Steamed Fish

4 Pomfrets

Wash and cut the fish into pieces preferably 1 pomfret in to pieces depending on the size.

Apply salt, turmeric and lemon juice and keep aside

For Green Masala

Grind the following to a fine paste

3-4 Green Chillies

1/4 cup Coriander Leaves

small ball of Tamrind

1 small Onion

1 tablespoon fresh grated Coconut

1/4 teaspoon sugar

Salt to taste



Method

1.  Wipe the banana leaves with wet cloth.  cut each leave 6" or enough to wrap the fish.

2.  Grease the leaf with little oil.

3.  Take each piece of fish coat with Green Masala

4.  Wrap the fish pieces in the banana leaf - secure with thread or toothpick.  Do the same for the rest of the fish pieces.

5.   Place water in a Vessel.  Once the Water is boiling - place a strainer on top of the vessel-  arrange the fish on this and cover and steam for about 10 minutes.  Alternatively you can also use the Idli cooker to steam the fish and place the fish parcels on the idli stand.

6.   Serve hot.

Grilled Tilapia

Goan Fish Curry

Almost the staple food of Goa along with rice.

INGREDIENTS:3 Pomfrets - cleaned and cut into pieces (approx 9-10 pcs depending on the size of the fish)
Walnut sized lump of tamarind
1 large onion sliced
1 large tomato sliced
7-8 dry red chillies
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2  coconut grated
1 tsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric powder
2 green chillies slit
Hot water for gravy (approximately 2 cups)
Salt to taste

PREPARATION:
Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.

Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).  In a deep pan add 2 cups of water and let it boil, once the water boils add the ground masala and green chillies in the water.  Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
Gently add the pieces of fish to the gravy and cook for 10-15  minutes. Do not cover the pan at any time during the cooking.  Turn off the fire and serve immediately with plain boiled rice.

Fish Roast

Ingredients

Fish - 2 fillets or around 3/4 lb, cut to small cubes (I used salmon)

Onion - 2 medium, sliced thin

Tomato - 2 small deseeded and chopped

Green chillies - 2-3 chopped fine

Ginger - 1 inch piece chopped fine

Garlic - 5-6 chopped fine

Curry leaves - 4 - 5 sprigs finely chopped (Add more curry leaves for better taste)

Tumeric powder - 1/4 tsp

Chilli powder - 1 tsp 

Coriander powder - 1 tsp

Pepper powder - 1/2 tsp

Fennel powder - 1 tbsp

Salt - To taste

Marinade

Chilli powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/4 tsp

Vinegar - 1 tsp

Salt - To taste

Method

Marinate the fish with the ingredients under marinade for around 30 mts.

Heat around 1 tbsp oil in a wide non-stick pan. Add the ginger, garlic, sliced onion and green chillies. Saute well at medium heat. When the onion turns brown add the tomatoes and curry leaves

When the  tomatoes are mashed well, lower the heat and add the turmeric powder, chilli powder, coriander powder, pepper powder and fennel powder. Check for salt. Mix well and lay the marinated fish pieces on the masala. 

Cover the pan with a lid and cook at low heat turning the fish pieces carefully in between. It will take around 30 - 40 mts. Coat the fish with the masala and cook for another 10 mts. (You can cook the fish in medium heat, if you feel that the fish will not get properly cooked at low heat. Saute in between, so that the masala wont get burnt but take care not to break the fish pieces.) Serve hot with rice/ chappathi.

Tips:

You can shallow fry the marinated fish pieces and add to the masala. That way it will remain more firm.