- Serves: 8 - 10
- Prep Time: 30 Minute
- Cooking: 15 Minute
Got this recipe from a Bengali friend of mine. I personally think you get the most awesome fish recipes from Bengal, after all its their staple food. Bongs and fish go hand in hand!!!! I have made some changes to the original recipe but all in all the results were good. My hubby being a true blue maharashtrian loves spicy food…..garam masala et al..
- Gently steam the fish in very little water till its cooked, This will take not more than 7 to 8 mins. Cool and mash it, remove bones if any. Chop the onion, garlic finely.
- In a bowl take the mashed fish, add the coriander leaves, chopped onions, garlic, egg, lemon juice, garam masala, chilli powder, haldi powder, dhania powder, besan, cornflour and the salt and combine them together till they are fully incorporated.
- Now make oblonged shaped shaped cutlets. Roll the cutlets in the breadcrumbs and shallow fry in hot oil on low heat till crisp. Drain on a kitchen towel and serve hot with coconut dhania chutney.
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