Fish Cutlets Recipe

Ingredients:

2 tablespoons vegetable oil

10 curry leaves

3–4 onions, chopped

1 green chili

500 g (1 lb 2 oz) canned, drained

tuna or 500 g (1 lb 2 oz) fresh tuna, boiled and flaked

2–3 potatoes, boiled and mashed

1 ⁄4 teaspoon ground turmeric

10 mint leaves, roughly chopped

salt to taste

pepper to taste

juice of 1 lime

breadcrumbs

oil for deep-frying

Batter:

1 1⁄2 cups plain (all-purpose) flour

1 ⁄2 teaspoon salt

1 ⁄2 cup water

Method:

Heat the 2 tablespoons oil in a pan over medium heat, add the curry leaves, onions and green chilli and fry until lightly brown. Add drained tuna and heat through for 2 minutes. Add mashed potato, turmeric and mint. Mix well and season with salt, pepper and lime juice.

Batter:

Put flour and salt in a bowl and mix well. Make a well in the centre and add enough water to make a thick dripping batter.

Shape tuna mixture into small balls or croquettes. Dip in batter, coat in breadcrumbs and deep-fry until golden brown.