Fish cutlets, seasoned corn on the cob, and a vibrant beetroot salad, making it perfect for a wholesome lunch or dinner. The cutlets are prepared using milk shark (or substitutes like mackerel or kingfish) combined with a green paste and finished with a crisp coating of panko breadcrumbs. Paired with corn on the cob seasoned with herbs and spices, and a refreshing beetroot salad.
Fish Cutlets
Ingredients:
800 grams milk shark (or mackerel/kingfish)
200 grams spring onions (bulbs and greens, chopped)
8 green chillies
1 teaspoon cumin powder
1/2 teaspoon pepper powder
1/2 teaspoon garam masala powder
2 teaspoons ginger garlic paste
Salt to taste
1/2 teaspoon turmeric powder
Preparation:
1. Cook the Fish:
Season the washed fish pieces with salt and turmeric and let them sit for 20 minutes. Rinse thoroughly, then boil until cooked. Allow the fish to cool, then de-bone and mash it in a bowl.
2. Prepare the Green Paste:
Blend spring onions, green chillies, turmeric, cumin powder, pepper powder, garam masala, and ginger garlic paste with a small amount of water to create a smooth paste.
Cutlets:
Ingredients
3 medium size onion finely chopped
1 small size tomato finely chopped
2 slices of bread
1 egg
Panko bread crumbs or semolina or bread crumbs
Salt if required
Cook the Mixture:
In a pan, heat oil and sauté the finely chopped onions until translucent. Add the tomatoes and cook until softened. Stir in the green paste and cook for an additional 2 minutes. Adjust salt as needed and allow the mixture to cool.
Mix the cooled paste into the fish. Dry-grind the bread slices into breadcrumbs and add to the fish mixture. Incorporate one beaten egg and shape the mixture into desired cutlet shapes.
Coat and Fry: Coat each cutlet in breadcrumbs, panko, or semolina. Shallow fry until golden brown.
Corn on the Cob
Ingredients:
3 corn on the cob
Salt and pepper, to taste
Chilli flakes, melted butter, and dry herb seasoning
Preparation:
Boil the corn until tender. Season with salt, pepper, chilli flakes, melted butter, and herb seasoning.
Beetroot Salad
Ingredients:
2 beetroots, boiled, peeled, and chopped
2 onions, sliced
1/4 cup green olives
Salt and pepper, to taste
1 teaspoon olive oil
1 teaspoon lime juice
1/4 cup finely chopped coriander leaves
Salad Dressing:
Mix olive oil, lime juice, salt, and pepper well.
Preparation:
Combine the beetroots, sliced onions, and olives. Pour the dressing over the salad and toss gently. Garnish with chopped coriander leaves.
Dip
Ingredients:
1 cup mayonnaise
1 tablespoon mustard sauce
1 tablespoon chilli sauce
Preparation:
Mix all ingredients together for a flavourful dip that complements the fish cutlets.
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