Hello rainy December,
UAE is all drenched and dressed up for its 41st National Day. Long live UAE.
December always bring me surprises in some form or another. This year was no different. To me it often paves a tone for the New Year to come. Thank you God all the more.
I love every bit of December right from decorations, presents, carols to everything mulled.
Hope December is going to be action packed. After all who can say no to festive feasts and stagnate.
Raw King fish - 2 cups, cut into cubes
Onion - 1 big
Potatoes - 1 big
Green chillies chopped - 4-6
Ginger chopped - 1 tsp
Garlic chopped - 2 tsp
Pepper powder - 1 1/2-2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves, chopped - 2 tsp
Mint leaves, chopped - 2 tsp
Oil for deep frying
Eggs - 2 whites
Bread crumbs - as required
Clean the fish and cut them into small cubes. Cook fish cubes in little water along with turmeric powder and salt. Allow water to dry out completely, then mash the fish cubes. Boil the potatoes and mash them. Keep them aside.
Heat oil in a pan, saute onion, green chillies, ginger, and garlic. When the onion turns translucent and the raw taste leaves, add pepper powder, chilli powder, turmeric powder, and garam masala. Saute them for 1 minute. Now add mashed fish. Mix them well so that the masalas coat the fish nicely. Check for salt and if required add salt. Now switch off the stove. Add mashed potatoes, coriander and mint leaves to this and mix well. Keep them aside.
Now make lemon sized balls out of this and form desired shapes with your hands. Dip them in egg whites (properly coat the egg whites on all sides or else the result will be cracked cutlets). Now dip them in bread crumbs. Deep fry them in oil to get a dark golden brown color as shown in the picture.
Serve cutlets with tomato ketchup or traditionally kachumber.