Scrumptious Kerala Fish Patties
Filed Under (Recipes) by cos lettuce on 18-02-2008
Tagged Under : Fish, Kerala, Patties, Scrumptious
INGREDIENTS
- 1 (15ounce)can tuna fish
- 1 (7ounce)can tuna fish
- 2 small potatoes, boiled and mashed
- 1/2 cup cooked green peas
- 1-2 tablespoon coconut oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon pure ground red chili powder(not the chili spice mix)
- 2 medium onions, finely chopped
- 1 inch ginger, finely chopped
- 4 cloves garlic, finely minced
- 1 teaspoon garam masala
- 2 teaspoons tomato paste (optional)
- 2-3 tablespoons fresh cilantro, finely chopped
- 3 green chilies, finely chopped (and seeded if desired)
- salt, to taste
- 2 eggs, beaten well
- 2-3 cupsbreadcrumbs
- coconut oilor other other vegetable oil , for shallow frying
DIRECTIONS
- Drain and flake the tuna.
- Mix together the ground cumin, coriander, turmeric and chile powder.
- Heat a tablespoon of oil in a skillet and fry the fish for about 5 minutes, along with one teaspoon of the blended spices, until no liquid remains.
- Remove fish and place in a medium sized bowl.
- Add a little more oil to the skillet and then saute the onions till golden brown.
- Add the ginger and garlic and saute a couple of minutes more.
- Add the rest of the spice mix and saute a little longer, then add the tomato paste, cilantro, green chiles and garam masala and heat through.
- Add this spicy onion mixture, along with the mashed potatoes and cooked green peas, to the fish in the bowl, and mix well.
- Do not add too much potato, just enough to bind the fish.
- Shape into patties, then dip into the beaten eggs, then in the bread crumbs placed in a shallow bowl, into the egg once again, followed again by the bread crumbs.
- You can do the egg-bread crumbling procedure just once, but doing it twice makes for crunchier patties.
- Saute patties in hot coconut oil until brown on all sides.
- Drain on paper towels and serve.
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