Fish Cutlet with Canned Tuna | Kerala Style | Simple Home Recipe

Описание: 🐟 Kerala Tuna Fish Cutlet (with 3 Cans of Tuna – Not Drained)
🌿 Ingredients

Canned tuna – 3 cans (≈360 g total, not drained)

Potatoes – 3 medium (boiled & mashed)

Onions – 3 small (finely chopped)

Ginger – 1 tbsp (finely chopped)

Garlic – 1 tbsp (finely chopped)

Green chilies – 2 (finely chopped, optional)

Curry leaves – 8–10 (chopped)

Red chili powder – 1 tsp (adjust to your spice level)

Turmeric powder – ½ tsp

Coriander powder – 1 tbsp

Garam masala – ½ tsp (optional, for aroma)

Salt – as needed

Oil – for frying

For coating:

Egg – 1 (lightly beaten)

Bread crumbs – 1 cup

👩‍🍳 Method

Sauté the base:
Heat 2 tbsp oil in a pan. Add chopped onions, ginger, garlic, green chilies, and curry leaves.
Sauté until the onions turn golden brown and the raw smell disappears.

Add spices:
Add turmeric powder, red chili powder, coriander powder, and garam masala (if using).
Mix well and cook for 30 seconds on low flame.

Add tuna (with liquid):
Add all 3 cans of tuna (with the liquid). Stir well and cook for 6–7 minutes on medium heat, allowing the water to reduce and flavors to blend.

Add potato:
Add the mashed potatoes and salt. Mix well until the mixture becomes thick and holds together.
Cook for another 2 minutes, then turn off the heat and cool completely.

Shape cutlets:
Take small portions and shape them into oval or round patties.

Coat & fry:
Dip each patty in beaten egg, then roll in breadcrumbs.
Shallow fry on medium heat until golden brown and crisp on both sides.

🍽️ Serve with

Tomato ketchup or chili sauce

Sliced onion & lime wedges

Or as a side with evening tea ☕