Fresh Fish Cutlets

Dosto….dekhiye tou sahi darya ki rawani se nikal kar,mede ki toghyani ko sakun bakhshne kaun aaya hai…ji sahi pehchana Machli raani…ye anwa-o-aqsaam may shaamil hai…ye aapki shehath ki fikr andesh bhi hai. aapke liye ek anokha zaayeqa pesh karti huii aapki umr aur tawanaii ke raaz samjhaati hai…halki phulki zod hazam ghiza hai machli..ye kaii zaayeqon may apna zaayeqa shamil karke us zaayeqe ko lajawaab karti hai…ye her masalhe ke saath co-operate karti huii unka zaayeqa khud may jazb kar leti hai…aur aapko ek naye zaayeqe ke safar per le chalti hai…lijiye phir…isey cutlet ki shakal den…apni shaam ki chaaye ko mazeed zaayeqa bakhshen…aur ek aur shaam ko haseen karden..subah aur raat ke darmyaan ye shaam hi tou her din ko khubsurat banati hai…aur is shaam ko yaadgaar banana may sab se aham role tou ghar ki raaniyaan nibhaati hain…tou aaiye apni shaam sajaayen.

Ingredients

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2 lbs fish fillets

2 potatoes

2 medium chopped Onions

6 chopped green Chilies

1 cup fresh chopped Coriander leaves

2 Tsp of Ginger-Garlic paste

1 tbsp lemon juice

Salt to taste

1tsp peppercorns

1/2 Tsp red Chili powder

1Tsp Coriander powder

1 Tsp roasted Cumin powder

1/4 Tsp Garam masala powder

1 egg lightly beaten with a pinch of salt

Bread crumbs

Oil for frying

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Directions

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First boil the fish, place the fish in a saucepan and add a cup of water. Pound the garlic cloves and ginger knob and add it along with the peppercorns. Bring it to a boil and simmer for 5 minutes or until the fish is done.

Meanwhile boil the potatoes and mash.keep the beaten egg in a bowl and bread crumbs in a flat plate.Remove the fish from the water, clean the bones and put all the flesh in a bowl. Add the mashed potatoes, chopped onions, chilies, coriander leaves, ginger-garlic paste, salt, lime juice and the rest of the dry powders.
Make the cutlets by shaping as desired ,round or oval. Shape into small balls and place in between your palms and press gently, to flatten them a little.
Take each cutlet, dip it in egg and immediately roll it on all sides in the bread crumbs. Place all on a tray and once all cutlets are done, cover up with a cling wrap and put in the refrigerator for at least an hour. This helps the bread crumbs to set well on the cutlets.
Heat the oil for frying in a deep pan or kadai, and deep fry the cutlets in batches of on a low to medium heat. When evenly brown on all sides, take out with a slotted spoon and drain on kitchen paper.
Your fresh fish cutlets are ready to serve ….enjoy with a sauce of your choice.