Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagiarism and infringement of Copy Right punishable by Law

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Friday, January 18, 2019

ANGLO-INDIAN FISH CUTLETS




ANGLO-INDIAN FISH CUTLETS
An easy recipe for simple Anglo-Indian Fish Cutlets. The Pepper and mint give it a very subtle flavour without overpowering it 

Ingredients
3 potatoes boiled, peeled and  mashed well
½ Kg of any fleshy fish without the bones
2 green chilies chopped finely
1 teaspoon pepper powder
2 teaspoons chopped mint leaves or 1 teaspoon dry mint 
1 egg beaten well
3 or 4 tablespoons breadcrumbs
4 or 5 tablespoons oil
Salt to taste
Boil the fish in a little water and a little salt for about 5 minutes. Remove from heat and cool. Crumble the fish with a fork and mix it together with the potatoes, green chilies, pepper powder, salt and mint. Form into cutlets. 
Heat the oil in a flat pan. When hot dip each cutlet into the beaten egg, roll in breadcrumbs and shallow fry on low heat on both sides till brown. 
Serve as a side dish with rice and dhal or pepper water. Goes well with bread or dinner rolls too. These cutlets could also be served as starters at a party.