ANGLO-INDIAN FISH CUTLETS




FISH CUTLETS
An easy recipe for simple Anglo-Indian Fish Cutlets. An excellent side dish with  rice and dhal or pepper water. These cutlets could also be served as starters at a party.

3 potatoes boiled. peeled and mashed well
½ Kg of any flesh fish without the bones
2 green chilies chopped finely
1 teaspoon pepper powder
2 teaspoons chopped coriander leaves
1 egg beaten well
3 tablespoons breadcrumbs
3 tablespoons oil
Salt to taste
Boil the fish in a little water and a little salt for about 5 minutes. 
Remove from heat and cool. 
Crumble the fish with a fork and mix it together with the potatoes, green chilies, pepper powder, salt and coriander leaves. 
Form into cutlets. 
Heat the oil in a flat pan. 
When hot dip each cutlet into the beaten egg, roll in breadcrumbs and shallow fry on low heat on both sides till brown. 
Serve with rice and dhal or pepper water. These cutlets could also be served as starters at a party.

FISH CURRY WITH COCONUT MILK





FISH CURRY WITH COCONUT MILK
(I used Sear Fish. You could use any fleshy fish such as King fish, Sea Mullet / Round head / Sea Mink etc)

Serves 6   Preparation Time 45 minutes
Ingredients
1 kg good fleshy Fish cut into fillets 
2 big onions chopped finely
2 teaspoons garlic ginger paste
1 cup thick coconut milk
2 teaspoons mild chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder 
A few Curry Leaves
Salt to taste
3 tablespoons oil (Sunflower or Groundnut oil)
2 green chillies slit
2 tablespoons chopped coriander for garnishing
Wash the fish. Keep aside.
Heat the oil in a suitable pan and fry the curry leaves and onions till golden brown. 
Make a paste of the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and add it to the onions. Fry well for some time.  
Add the Coconut Milk, salt, and a little more water and bring to boil. 
Add the fish and cook for about 6 to 7 minutes till the fish is firm. 
Garnish with chopped coriander leaves and slit green chilies 
Serve with Rice or Bread 



RAILWAY MUTTON CURRY