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Fish Cutlets (10.02.09)

Feb 10, 2009


Tinned Salmon or fresh fish

2 sliced bread

2 medium onions

9 green chillies

5 cloves garlic

½ tsp cumin powder

Pinch of turmeric powder

Salt to taste

2 Tbsp Shallot chopped

2 eggs, breadcrumbs

Oil for shallow frying

 

Soak bread in water just to cover

Drain tinned fish prepare fish as follows

Sprinkle with salt and pepper. Place on medium heat, cook for 15 – 20min in a covered saucepan in its own moisture

Drain remove bones and skin and flake the fish.

Squeeze water out of bread and add to fish

Grate or liquidize onions, slices, garlic

Add cumin powder, turmeric salt and chopped shallot

Mix together well. form into balls 5cm in diameter Flatten slightly dip in beaten eggs coat with bread crumbs

Fry in heated oil till golden brown on both sides

Palce on rack in a roasting pan bake in a moderate oven 350 F for ½ hour to dry out

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