Bread Tuna Fish Cutlet
Cutlets with bread and tuna fish
Ingredients
- 15 nos Bread slices
- 100 gm Tuna fish tinned, salted
- 1 nos Tomato chopped, big
- 1 nos Onion chopped, medium
- 3 nos Green chillies chopped
- 1/2" piece Ginger chopped
- 2 tsp Coriander powder
- 1 tsp Chilly powder
- 1/2 tsp Turmeric powder
- Curry leaves A few
- Coriander leaves chopped
- Salt As reqd
- 1 no Egg well beaten
- Bread powder (Remove the sides of the bread slices and powder it in a dry mixer to get the bread powder.)
- Oil for frying
- Masala powder 1 tsp:
- 4 nos Cloves Grambu
- 1" stick Cinnamon Karugapatta
- 4 nos Cardamom Elakka
- Aniseeds A few, Perinjeerakam
Instructions
- Heat a little oil in a thick bottomed pan or a non-stick pan.
- When it is done, add coriander powder, masala powder, turmeric, chilly powder and salt & stir well on a low flame.
- :- Check the level of salt and add more, if needed.
- Add coriander leaves and stir well,
- Remove from fire and keep it aside to cool.
- Make lemon shaped balls off the above mixture.
- Keep one tuna-masala mix ball on the bread, flatten it and fold the bread to cover the cultlet.
- Dip the cutlet in egg and roll it in bread powder.
- Deep fry it in oil, till both sides are light brown in colour.
- :- Be careful to do it on a low flame to avoid burning!
- Keep it on kitchen tissue paper to remove excess oil.
- Repeat the procedure with the remaining bread slices.
- :- You can refrigerate tuna-masala mix ball for future use.
- :- Use non stick pan for frying cutlets to reduce the qty of oil.
- :- You can use garam masala instead of powdering cloves/cin/card etc.
Tried this recipe?Let us know how it was!
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