Tuna is wonderfully versatile. Besides regular curries and fries, you can also add the fillet to your salads or prepare yummilicious cutlets.
It is a firm textured fish with less bones, thus making it easy to fillet. That is one reason it is sought after for making cutlets and patties. Tuna scores a thumbs up on TASTE and if we are talking about health, like most fish, Tuna too is a store house of Omega3 fatty acids.
These cutlets were prepared for a family dinner. Although, the portion is quite large and serves as a mouthful, they always disappear in a blink
Fish is easier to eat when it is made into cutlets and so delicious.
The semolina gives it a nice crunchy exterior while the fillet is soft and juicy on the inside. The toddy vinegar gives it the much needed zest, and that authentic flavour of Goan food.
The finely chopped coriander leaves as usual bring a beautiful freshness to the cutlets.
For a larger gathering the cutlets could also be made in mini cocktail snack sizes with a toothpick holding it.
Usually, I make a big batch of this. After mixing the spices with the fillet, I simply pack the mixture in a big box and tuck it away into the refrigerator.
That way the cutlets can be made as and when I want and can be served piping hot.
CRISPY TUNA CUTLETS – Goan Style
Ingredients :
- 240g tuna fish fillet (fresh / canned)
- 4 medium sized potatoes, boiled, peeled and smashed
- 2 tsp oil
- 1 medium sized onion, finely chopped
- 3 green chili, finely chopped
- a small piece of (1 inch) ginger, grated
- Few curry leaves finely chopped
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- ¼ tsp black pepper powder
- 2 tsp vinegar (toddy vinegar or white vinegar)
- salt to taste
- 1 tbsp finely chopped coriander leaves
- ½ cup semolina or breadcrumbs
- Oil for shallow frying
Method :
- Heat a pan with olive oil, when the oil heats, add chopped onion, green chili, curry leaves and grated ginger, stir fry until they turn into golden brown.
- Then add the tuna fillet and mash it by using a wooden spatula and fry for one minute.
- Further add red chili powder, turmeric powder, garam masala powder, pepper powder and salt stir-fry until tuna turns into golden brown(it takes 3 to 5 mins).
- Add the vinegar and mix well.
- Then remove from the heat and let it cool for few mins.
- In a wide bowl, combine together mashed potato and cooked tuna, mix well until incorporated. Mix in chopped coriander leaves and then divide the mixture into 10 to 12 equal parts.
- Shape each part into a ball and flatten it.
- Take the beaten egg in a small ball and place the bread crumbs in another small plate.
- Dip each Pattie in egg mixture and then roll in semolina or breadcrumbs until well coated and keep it aside.
- Do the same process for the remaining ones.
- Meanwhile, heat a pan with enough oil over medium heat, place 3 to 5 patties at a time and shallow fry until they turn golden brown.
- Flip and fry the other side also.
- Then transfer them on a plate over kitchen tissue.
- Crispy Tuna Cutlets or patties are ready to serve.
.Make these in your kitchen and do leave a comment if you like the recipe. Would love to hear your experience.
On somedays, the everyday dal rice with just the tuna cutlet on the side is definitely comforting.
P.S : Toddy vinegar is a must in all Goan households. Every year we get ours from an aunt who lives in Goa, she prepares it by herself. She is so adorable. At the age of 85, she carries the energy of a 10 year old.
God Bless Her.
