Cutlets have been an integral part of the Bengali cuisine since the British rule started. Due to the fascination of Bengalis with potatoes, we too have used potatoes as an essential element in our cutlets. But we have made a few essential changes in the recipe. The first of which is using cornflakes for coating the batter instead of Biscuit crumbs which tend to soak up a lot of oil. Secondly, we are using a Green Mango chutney instead of the traditional Bengali mustard sauce, Kashundi.
Ingredients
For the Cutlets
Fish: 200 gms either Katla or Bhetki/Asian Sea Bass
Potato: 4 medium sized
Onion: 1 large sized chopped
Ginger: 1 inch chopped
Garlic: 7-8 cloves chopped
Cumin: 1 tsp powdered
Green Chili: 2 chopped
Red Chili Powder: ½ tsp
Coriander Power: ½ tsp
Turmeric Powder: ½ tsp
Salt and Sugar to taste
Garam Masala(Cardamom, Cinnamon, Clove equal quantities powdered): 1tsp
Mustard Oil for frying
For Batter:
Egg: 1
Cornflakes powdered: 1 cup
Gram flour: 3-4 tsp
Chutney:
Green Mango: ½
Chillies: 3
3 sprigs of coriander
4 tbsp curd
Salt and Sugar to taste
Process
- Boil the potatoes and mash them up
- Fry the fish in mustard oil followed by deboning and then mash
- In Mustard Oil, fry the onions till translucent, add all the masalas and then fry till the onions are golden brown.
- Add the mashed potatoes and fish and mix them all together.
- Add salt and sugar to taste
- Make balls with hands after applying some oil
- Dip in egg wash followed by mixture of coat of cornflakes and gram flour.
- Deep fry in Mustard Oil
- Spin the ingredients of the chutney at low speed in a mixer and refrigerate to get the desired consistency.
