Tuesday, October 27, 2009

Re-inventing Leftovers: Butter Fish Cutlets

As usual, spelling mistake with the fried fish = not spicy enough! Even though the fish was cooked NRI-Mallu shtyle, in an electric skillet outdoors, the inability to stomach the lingering smell of cooked-fish made us air the house, spray room freshners, brew fresh ground coffee and leave one cup out in the open, simmer vinegar with water, scrub down the sink with scouring powder and vinegar, microwave water bowls with lime wedges in them, take out the trash immediately and be extra pious this morning: lighting an extra agarbathi! The light drizzle moved the cooking space to the garage today. So far no fishy smell inside!!

Butter Fish Cutlets

Cooked Butter Fish: 1/2 cup
Red potatoes: 5 small ones
Green chillies: 2, not the hot ones
Chopped green coriander: 2 tbsps
Black Pepper Corns: 1/4 tsp or more according to your heat level
Red Chilli powder: 1/2 tsp or more
Turmeric: 1/4 tsp
Garam Masala:  1/2 tsp
Garlic cloves: 3
Chopped Ginger: 1tsp
Coriander seeds: 1/4 tsp

Saute the onions until soft,            
Grind/crush the garlic, ginger, coriander and pepper
Add to the onions,
Add chopped green chillies,
Add chilli powder, turmeric powder and the garam masala,
Saute for a few minutes,
Add boiled lightly mashed potatoes and salt and mix well.
Make smaller sized cutlets : about 2 inches in diameter!!!
Dip in a light batter of flour and water,
Dip in spicy bread-crumbs*
And pan-fry!
No, it will not break apart,  but I have not tried this recipe 'deep fried'.
* Later!

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