Fish Cutlet


  • 1 Canned Tuna (drain the water)
  • 1 Onion (chopped)
  • 2 Potatoes
  • 2-3 Garlic (finely chopped)
  • 1/2 inch Ginger (finely chopped)
  • 2-3 Green Chilli
  • 1 sprig Curry Leaves
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Pepper powder
  • 1 tsp Meat masala
  • 1/2 tsp Fennel seeds
  • Breadcrumbs
  • Salt to taste
  • 1 tsp Vinegar
  • 1 Egg (beaten)
  • Oil for frying


  1. Cook potatoes until they are tender, mash it and keep it aside.
  2. In a pestle mortar, grind ginger, garlic and fennel seeds.
  3. Heat a pan, add in the onions, green chillies, curry leaves and ground mixture and saute till the onions turn translucent. Add in the canned fish, vinegar, turmeric powder, pepper powder and meat masala. Fry for 2 minutes and turn off the flame. Let the mixture cool down.
  4. Now, add in the mashed potatoes and mix everything well with your hands to form a dough.
  5. Using your hands, make the mixture into round or oval shape and dip these balls in beaten egg and roll it in bread crumbs.
  6. Deep fry them in hot oil until golden brown and drain on paper towels. Serve warm with ketchup.

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