Ingredients
| • | King fish (surmai),thickly sliced | 300 grams |
| • | Salt | to taste |
| • | Black peppercorns | 3 |
| • | Potato,boiled, peeled and mashed | 1 medium |
| • | Eggs | 2 |
| • | Garlic,finely chopped | 3 cloves |
| • | Ginger,finely chopped | 1/2 inch piece |
| • | Green chilli,finely chopped | 1 |
| • | Lemon juice | 1 tablespoon |
| • | Onion ,finely chopped | 1 medium |
| • | Fresh coriander leaves,chopped | 1 tablespoon |
| • | Bread crumbs | as required |
| • | Oil | to shallow fry |
Method
Cook the fish in one cup of water with salt and peppercorns in a non-stick shallow pan, till all the water has evaporated. Leave to cool and carefully remove the skin, bones and the peppercorns. Mash the fish with a fork. Mix the mashed fish with the potato, one egg, garlic, ginger, green chilli, lemon juice, onion, salt and fresh coriander. Divide the mixture into eight equal portions and shape into flat, round cutlets. Beat the remaining egg. Dip each cutlet in the beaten egg and roll in the breadcrumbs. Heat the oil in a non-stick frying pan on medium heat and shallow-fry the cutlets till golden brown on both sides. Drain on absorbent paper and serve hot.
Cook the fish in one cup of water with salt and peppercorns in a non-stick shallow pan, till all the water has evaporated. Leave to cool and carefully remove the skin, bones and the peppercorns. Mash the fish with a fork. Mix the mashed fish with the potato, one egg, garlic, ginger, green chilli, lemon juice, onion, salt and fresh coriander. Divide the mixture into eight equal portions and shape into flat, round cutlets. Beat the remaining egg. Dip each cutlet in the beaten egg and roll in the breadcrumbs. Heat the oil in a non-stick frying pan on medium heat and shallow-fry the cutlets till golden brown on both sides. Drain on absorbent paper and serve hot.
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