Fish Roe Cutlets
Fish Roe Cutlets can be served as a starter, a side dish to your meal or as an evening snack. We, at home love to have it with onion-vinegar salad. I am yet to find a combination to beat this one.
Fish Roe Cutlets
Fish Roe Cutlets can be served as a starter, a side dish to your meal or as an evening snack. We, at home love to have it with onion-vinegar salad. I am yet to find a combination to beat this one.
Ingredients
- 400 gms Fish roe
- 2 Onion Finely chopped
- 2 Green chilli Finely chopped
- 2 teaspoons Ginger paste
- 2 teaspoons Ginger paste
- 2 teaspoons Coriander powder powder
- 1 tablespoon Chilli powder - (or less)
- 1/2 teaspoon Turmeric powder powder
- 2 tablespoons Mint leaves Chopped
- 2 tablespoons Coriander leaves Chopped
- 2 potatoes big Boiled
- to taste Salt
- 2 Eggs Beaten
- as required Breadcrumbs
Instructions
- Wash and clean the roe and cut them into small chunks.
- Crumble the boiled potatoes and keep aside.
- Heat 2 tablespoons of oil in a pan.
- Add the chopped onion and saute till golden brown.
- Add the ginger paste, garlic paste and chopped green chilli.
- Saute till raw smell goes.
- Tip in the coriander powder, chilli powder and turmeric powder.
- Stir for a minute.
- Add the fish roe and mix well.
- Cover and cook for 5 minutes. Stir occasionally.
- Once the roe is cooked, add salt, crumbled potatoes and chopped mint and coriander leaves.
- Mix very well. Cook till there is no moisture.
- Switch off heat and allow to cook.
- Take small balls off the mixture.
- Flatten and shape it the way you like.
- Dip each cutlet in the beaten egg and roll on the breadcrumbs till the entire cutlet is coated evenly.
- Repeat the procedure and make cutlets.
- Heat oil for deep frying on medium heat.
- When hot, carefully drop a few cutlets. Fry till golden brown on either side.
- Serve hot with a sauce of your choice.