Remember the fish cutlets I was talking about from Christmas: Part 1? Well, here's the recipe. It's a lot of work, but really worth the effort. These don't appear very often on our family dinner menus, but when it does it is a prized commodity.
Patti's Fish Cutlets
2 large slices of tenggiri fish
1/2 teaspoon turmeric powder
Rub fish with salt and turmeric.
Place in a shallow pan with water coming up to half the height of the fish slices. Cook covered for about 10 minutes on medium heat until cooked through.
If yes, remove from stove and let it cool.
Once completely cooled, remove the bones and skin. Mash flesh with fork till fine.
2 medium potatoes
Boil till very soft.
Peel, cool and mash.
1 medium red onion
1 fresh red chilli
2 sprigs curry leaves
1 small clove garlic
Chop and sauté till fragrant.
1/4 teaspoon cumin (jeera) seeds
1 teaspoon anise (saunf) seeds
Dry roast in pan till fragrant.
Crush with mortar & pestle till fine powder.
Mix fish with potatoes until thoroughly incorporated.
Add in ingredients from B and D. Mix well.
Add in egg bit by bit until you get a firmish mixture. Stop adding the egg once the mixture can be rolled into balls without breaking or sticking to the palms of your hands.
Roll into balls and fry until golden in batches.
Drain on paper towels and serve.
For MEAT cutlets:
Use minced beef or pork. No need to pre-cook the meat.
Omit the turmeric.
Add in 1/4 teaspoon finely chopped ginger in B.
Add in some finely chopped cashewnuts in Assembly.