Fish Cutlet Recipe Malayalam| Kerala Style Meen Cutlet Recipe | ഫിഷ് കട്ലറ്റ്

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 Kerala Style Fish Cutlets are a delightful South Indian snack or appetizer that blends the flavors of fresh fish, aromatic spices, and a crispy golden crust. Kerala's culinary landscape, brings together the freshness of fish with a harmonious blend of spices and herbs. This delightful treat is a flavorful snack that truly satisfies your taste buds.

The recipe starts by combining fish, onions, and a medley of aromatic spices to create a beautifully flavorful masala mixture. This mixture is then shaped into your desired cutlet shape.

After shaping the mixture into small, inviting patties, they are lightly coated with a blend of beaten eggs and breadcrumbs, ensuring a crisp, golden exterior when deep-fried to perfection. The result is a mouthwatering symphony of textures and flavors: a crispy outer shell that gives way to a flavorful, aromatic, and succulent core.

Kerala Style Fish Cutlets are a delightful treat enjoyed during tea-time or as an appetizer before a sumptuous meal. These cutlets embody the essence of Kerala's culinary artistry, where the lush flavors of the coast meet the spicy, aromatic traditions of South India, creating a snack that is as comforting as it is tantalizing. Serve them with tangy mint chutney or a zesty tamarind sauce to complete the experience, and savor the culinary magic of Kerala in every bite.



Here's a simple recipe for Kerala Style Fish Cutlet:



   Ingredients to serve 40 - 50 cutlets

   
  • fish - canned tuna
  • potato - 4/5 big one
  • onion - 2 
  • ginger - 1inch
  • garlic - 10pods
  • green chili - 5-7nos
  • curry leaves
  • turmeric powder - 1tsp
  • chilli powder - 1tsp
  • coriander powder - 1tsp
  • pepper - 1tbsp
  • fennel seeds - 1.5tbsp
  • oil - 3tbsp
  • bread crumbs
  • cornflour slurry / egg whites
  • salt





Procedure:



  • Boil the potatoes until they are tender and fully cooked, ensuring they can be easily and thoroughly mashed.

  • Utilize canned tuna and be sure to drain the excess water thoroughly from the tuna.

  • Heat oil in a kadai, then add finely chopped onions and wait for them to turn slightly dry before incorporating the salt.
  • Next, add finely chopped ginger, garlic, green chillies, and curry leaves to the mixture.
  • Cook the mixture thoroughly until the raw aromas dissipate, and then introduce the drained tuna.
  • Afterward, add all the spices, such as turmeric, chilli powder, and coriander powder. Additionally, blend fresh pepper and fennel seeds, and incorporate them into the mixture, ensuring thorough cooking.
  • Now, combine the smashed potatoes with the mixture and let it rest until it's cool enough to touch and shape it as desired.
  • Once it has cooled down, shape the mixture into your desired cutlet shapes. Dip each cutlet in a cornflour slurry or egg white and then coat it generously with breadcrumbs. You can repeat this step to ensure the cutlet is nicely coated.
  • After shaping, place the cutlets in the freezer for about 2 hours to ensure they hold their shape and don't break while frying. While it's possible to fry them directly, I highly recommend not skipping the freezing step for the perfect outcome.
  • Fry the cutlets over medium heat, ensuring they're golden on both sides, and then savor them with your preferred condiment, be it tomato ketchup or a chutney of your choice.




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