Fish Cakes (cutlets)
Fish cakes or cutlets as we call them in India, is an awesome way to use canned fish. If you have a few cans of tuna or salmon you can make these cutlets within half an hour to forty five minutes. The most common way to cook fish in India is to add them in curries or fry them. Fish cakes are not very popular as we do not use canned fish that much. Fresh fish is always available throughout the year and there are countless varieties available.
You can make fish cutlets with fresh fish. That is how my grandmother and mother made them. It is a long process though. First, we need to choose the right kind of fish.Then we steam the fish fillets. Cool the fish, skin and debone if there are bones and skin. Then proceed with the recipe.
Ingredients:
- 4 cans of Tuna in water
- 1/2 cup finely chopped onion
- 1.5 tsp Garlic paste
- 3/4th tsp Ginger paste
- 1 small Green chili, minced
- 1 tsp Tomato paste(optional)
- Chili powder 1/4 to 1/2 tsp
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala powder
- 1/8th tsp turmeric powder
- Salt to taste
- 2 tbsps chopped cilantro
- Lemon juice
- 4 to 5 tbsps Oil
- 1 Egg, well beaten
Method:
- Open the tuna cans and drain the water completely. Then grab a handful of tuna and squeeze out any leftover water.
- Heat a tablespoon of oil in a pan. When oil is hot add the onions and fry until they turn translucent.
- Add the ginger and garlic paste. Fry for a minute or until the raw smell of ginger and garlic is gone. You can add a splash of water if the paste is sticking to the pan.
- Add in all the powdered spices, mix well and cook for twenty seconds. Keep adding splashes of water if you feel the ingredients are sticking to the pan.
- Add the tomato paste and fry for another twenty seconds.
- Add salt to taste and the chopped cilantro. Remember canned tuna has some salt in it so be careful when adding salt.
- Mix well. Now add the tuna and mix thoroughly.
- Sprinkle some lemon juice. Again mix well.
- Let the mixture cool down. When it is warm and easy to handle, grab a handful of the tuna mixture and shape it into a flat oval shaped fish cake. Continue making the fish cakes until all the tuna is used up.
- Heat the rest of the oil in a skillet. When the oil is medium hot, coat the tuna cutlets in the egg and place them in the oil in a single layer. Do not crowd the pan. Fry the cutlets until the bottom is nicely browned.
- Flip the cutlets and fry the other side until they too have browned.
- Serve hot and enjoy.
Notes:
If you are using fresh fish, choose firm fleshed fish like tuna or salmon. Cut them into 1" fillets. Wash the fillets and marinate them in turmeric powder, chili powder and salt for half an hour. Then steam them until the fillets are fully cooked. Cool them and remove the skin if they have skin. Its easy to skin the fish when cooked than when it is raw. Also debone the fish and flake the fillets and try to mash them with your fingers. Do not blend them in a blender. We want to have some bite in the cutlets.
You can add more or less of all the other ingredients depending on your personal taste.
Tomato paste is not used in the traditional recipe but I like the tanginess it brings to the cutlets.
Some people do coat the cutlets in breadcrumbs, but in my family we use only egg. If you like crispy cutlets, you can coat them in bread crumbs before frying.
My kids love to make mini sandwiches with tuna cutlets and bread rolls.
Traditionally, we serve it as a side to rice.