Wednesday, 14 November 2012
FISH CUTLET- PUTHIYAPPILA KORA/ MANJA KORA/ SULTAN IBRAHIM FISH
PUTHIYAPPILA KORA/ MANJA KORA/ SULTAN IBRAHIM FISH- 500 grams
oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
onion- 2, finely sliced
turmeric powder- half teaspoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon
black pepper powder- 1/4th tablespoon
green peas- a handful (optional)
bread crumps_ 2 cups
coriander leaves- chopped
boil fish pieces with turmeric powder, a little chilly powder and salt in a vessel. When it is cooked, remove from flame. remove the bones and skin and crush fish pieces well with hand or mince it or powder it using a grinder.
cook potatoes with salt in a pressure cooker . you can also add a pinch turmeric powder. let 4 -5 whistles come. remove from flame. after cooling, peel off skin and mix and crush well.
Preparing cutlet masala
Take a pan. add 2 tablespoons of oil.
Fry onion till its raw smell goes.
Then add chopped garlic-ginger, green chillies and curry leaves. Fry for 2 minutes.
Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder. fry till raw smell of these powders disappears.
Add crushed fish pieces and potatoes
Add coriander leaves.
Remove from flame.
Preparation of cutlets
Roll the masala into equal balls and press into cutlet shape.
Beat 3 eggs in a bowl. add a pinch salt and mix well.
Take bread crumbs in a plate and spread it.
Take a pan. heat 4 tablespoons oil.
Dip each cutlet first in egg mixture and then roll in bread crumbs. fry till slight brown on both side in a medium flame.