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Recipes: Fish Cutlets and spicy Fish Curry

July 29, 2015 12:58 IST
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Reshma Aslam fishes these two recipes out of (what we imagine) must be her very thick recipe book! :-)

1. Fish Cutlets


Ingredients:

  • 1/2 kg fish (any good flesh fish like surmai, rawas, pomfret)
  • 1 large onion cut into half
  • 1 large onion finely chopped
  • 1/4 cup coriander leaves chopped
  • 4 to 5 green chillies finely chopped
  • Juice of 1 lemon
  • 1 tsp pepper powder
  • 2 bread slices
  • 2 eggs
  • 1/2 cup bread crumbs
  • Oil for frying
  • Salt to taste

Method:

  • Cut, clean and wash the fish very well.
  • Boil a large onion cut into half in 1/2 cup water; add the fish and let it cook for about 15 minutes.
  • Cool and separate the fish from the bones.
  • Add chopped onions, chillies, coriander, lemon juice, pepper powder, eggs to the boiled fish and mix well.
  • Take the bread slices and soak them in half cup of water, squeeze them lightly and add to the fish mixture.
  • Mix well and roll into small balls.
  • Roll them in a plate that has the bread crumbs and fry these cutlets till they turn golden brown.
  • Serve with tomato ketchup or green chutney.

2. Spicy Fish Curry




Ingredients

  • 1/2 kg grams fish (halwa, pomfret, rawas, surmai or large prawns), cut into pieces
  • 1/2 coconut grated
  • 1/2 tsp cumin seeds
  • 4 to 5 garlic flakes
  • 10 gm tamarind (boiled in half cup of water and then blended in mixie till pulp is formed)
  • 4 to 5 green chillis, slit from between and cut into halves
  • 1 onion chopped
  • 1 piece ginger finely chopped
  • 6 red kashmiri chillis
  • 1 tsp turmeric powder
  • Few pieces of kokum
  • Juice of one lemon
  • Few curry leaves
  • 1/2 tsp mustard seeds
  • Salt to taste
  • 2 tbsp oil

Method:

  • Marinate the fish pieces in salt and lemon juice.
  • Grind grated coconut, Kashmiri chillies, cumin seeds and garlic flakes into a smooth paste.
  • In a bowl mix chopped onions, chopped ginger, green chillies and tamarind and mash them.
  • Heat oil, add mustard seeds and curry leaves.
  • When they start to pop lower the flame and add the coconut masala mix.
  • Add some water and let it simmer for 10 to 15 minutes.
  • Add the onion masala and cook for another 15 minutes or so.
  • Add the fish and cook for 15 minutes.
  • Do not cover the lid of the curry at any stage of cooking.
  • Serve with boiled rice.

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Photographs: Shaminap/Creative Commons; Seena.ge/Creative Commons

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