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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.
Cook Time 30 mins
Total Time 30 mins
Course Appetizer
Servings 15 serving

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.