21 November 2013,14:49 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Cut the fish into fillets, ensuring that all bones have been removed. Wash the fish and drain.
  • To Steam the Fish
  • Put water into a pan and add the ginger, coriander leaves and chillies to it. Bring the water to a boil and then turn the heat to low.
  • Put the fish in a steamer. Place the steamer over the aromatic hot water. Cover and steam for 8-10 minutes on medium heat, till the fish flakes easily when pressed with a fork.
  • Once the fillets are cooked through, remove them from the steamer and set them aside to cool.
  • The Cutlets
  • To make the cutlet mixture, put the cutlet ingredients, except the potatoes into a blender and add a little water. Blitz the ingredients for a couple of minutes and check its consistency.
  • Now add the steamed fish fillets to the blender and process it, till the mixture has a fine consistency with just a little bit of texture remaining.
  • Remove the mixture to a bowl. Coarsely mash the potatoes and mix them into the cutlet mixture to give it some body and to help bind it with the starch in the potatoes.
  • Shape the mix into small flat, round cutlets using your hands. Keep a bowl of water on the counter to wet your hands while doing this, to prevent the mixture from sticking, thus making it easier to shape.
  • Once you have shaped all your cutlets, put them on a large tray, cover them and place in the refrigerator to set for about 15 minutes. This keeps the cutlets from breaking apart while frying, as the ingredients bind together well when rested in the refrigerator in this manner.
  • Now, put the oil in a hot non-stick frying pan on medium heat. When the oil is hot, add a couple of cutlets and fry them, till they are deliciously crisp and golden brown on both sides. This should take about 5-6 minutes.
  • Remove them and drain on kitchen paper.
  • Fry all the cutlets, till they are golden brown and have a beautifully crisp crust on the outside.
  • Serve these yummy fish cutlets warm, with a chutney or sauce of your choice.


To Steam the Fish

  • ¼ " ginger
  • 4-5 fresh coriander sprigs
  • 2 green chillies

The Cutlets

  • 1 slice of bread
  • 200 grams toasted breadcrumbs
  • 1 egg
  • ¼ " ginger          
  • 4-5 garlic cloves              
  • 1 green chilli     
  • A few fresh mint leaves
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon salt
  • ¾ teaspoon fennel seed powder
  • ½ teaspoon freshly ground black pepper
  • 2 medium-sized potatoes, boiled and peeled

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