Fish cutlet recipe with step-by-step pictures. These mackerel fish cutlet/fish croquettes, Goan style are crispy and juicy, delicious, and a scrumptious appetizer or snack! Seafood lovers, this one is for you!
Croquettes and kebabs top my list when it comes to appetizers/finger foods. Like these mackerel croquettes which I happen to love a lot! Unfortunately, we do no get good, fresh mackerels here unlike we do in Mumbai and Goa. So whenever I crave for these, I make do with the canned mackerels. So I always have a can or two in my pantry. I, sometimes also make these fish croquettes with fresh salmon/ tuna. Those are delicious as well.
These croquettes are almost like the Goan version of fish cakes! A few basic ingredients go into making these croquettes, most of which are already available in your pantry. These are great for appetizers, as a side or I love putting them in sandwiches slathered with green cilantro chutney on the bread slices. These are also great to carry along for any picnic.
If you are using fresh mackerel, then you will need to clean them, place them in a pot with some water, little ginger garlic paste and turmeric. Steam until cooked through, then debone the fish and follow the recipe from there on. Be careful as mackerel has a lot of tiny bones.
There might be some left despite all the thorough cleaning, in that case, transfer the flesh to a mixer grinder, just pulse it a couple of times to break it down further, do not make a paste of the meat. Or the best option is to use any fleshy fish, IMHO shark croquettes are tastiest you will ever have, coz the fish itself is so delicious! You could also make tuna cutlets, cod cutlets, or salmon cutlets using the same recipe.
ENJOYED THESE GOAN FISH CUTLET | INDIAN FISH CROQUETTES, THEN YOU MAY ALSO LIKE,
STEP BY STEP INSTRUCTIONS TO MAKE FISH CUTLET | GOAN FISH CUTLETS | GOAN MACKEREL FISH CUTLETS
HOW TO MAKE FISH CUTLET | GOAN FISH CUTLETS | MACKEREL CUTLETS?
Fish Cutlets | Goan Fish Cutlets | Indian Fish Croquettes
Chicken cutlets/croquettes
STEP BY STEP INSTRUCTIONS TO MAKE FISH CUTLET | GOAN FISH CUTLETS | GOAN MACKEREL FISH CUTLETS
1.Discard the brine from the can, transfer the mackerel to a plate, debone the fish and transfer the flesh in a mixing bowl, add chopped onions, ginger garlic paste, red chilli powder, turmeric powder, black pepper powder, vinegar, and egg yolk.
2.Add the tomato ketchup. Mix everything well. Take some mixture, and try to form elongated croquettes, or any shape as you desire. If they hold their shape, continue with the crumb coating, if not, dip 1-2 slices of bread in water, squeeze the water out, and add this bread to the mixture, mix well. You should be able to form the croquettes now. Alternatively, you can also use boiled potatoes. My mixture held well, so I didn’t need to add anything for binding. You should be able to get about 8 elongated croquettes with these measurements.
3.Beat the egg white in a bowl with little salt. Place breadcrumbs/semolina in another bowl, season with little salt. Now dip the croquette in egg white and then breadcrumbs. Coat all the croquettes in this manner.
4.Heat oil on medium heat in a skillet, fry the croquettes until they are golden brown from all sides, turning sides as required. Serve hot.
HOW TO MAKE FISH CUTLET | GOAN FISH CUTLETS | MACKEREL CUTLETS?
Fish Cutlets | Goan Fish Cutlets | Indian Fish Croquettes
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 15 oz/454 g canned mackerel or 2 medium fresh mackerels, or any other firm fish like tuna, salmon, kingfish etc
- 1/2 cup finely chopped onions
- 1 tbsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 egg
- 1/4 tsp black pepper powder
- 1/2 to 1 tbsp vinegar, I used coconut vinegar
- 1 tbsp hot and sweet tomato ketchup, optional
- 2-3 tbsp finely chopped cilantro/coriander leaves
- 1/2 cup breadcrumbs/semolina, add as required
Instructions
- Discard the brine from the can, transfer the mackerel to a plate, debone the fish and transfer the flesh in a mixing bowl, add chopped onions, ginger garlic paste, red chilli powder, turmeric powder, black pepper powder, vinegar, and egg yolk.
- Add the tomato ketchup. Mix everything well. Take some mixture, and try to form elongated croquettes, or any shape as you desire. If they hold their shape, continue with the crumb coating, if not, dip 1-2 slices of bread in water, squeeze the water out, and add this bread to the mixture, mix well. You should be able to form the croquettes now. Alternatively, you can also use boiled potatoes. My mixture held well, so I didn’t need to add anything for binding. You should be able to get about 8 elongated croquettes with these measurements.
- Beat the egg white in a bowl with little salt. Place breadcrumbs/semolina in another bowl, season with little salt. Now dip the croquette in egg white and then breadcrumbs. Coat all the croquettes in this manner.
- Heat oil on medium heat in a skillet, fry the croquettes until they are golden brown from all sides, turning sides as required. Serve hot.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
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Regards,
Freda
Fish Cutlets | Goan Fish Cutlets | Indian Fish Croquettes
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 15 oz/454 g canned mackerel or 2 medium fresh mackerels, or any other firm fish like tuna, salmon, kingfish etc
- 1/2 cup finely chopped onions
- 1 tbsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 egg
- 1/4 tsp black pepper powder
- 1/2 to 1 tbsp vinegar, I used coconut vinegar
- 1 tbsp hot and sweet tomato ketchup, optional
- 2-3 tbsp finely chopped cilantro/coriander leaves
- 1/2 cup breadcrumbs/semolina, add as required
Instructions
- Discard the brine from the can, transfer the mackerel to a plate, debone the fish and transfer the flesh in a mixing bowl, add chopped onions, ginger garlic paste, red chilli powder, turmeric powder, black pepper powder, vinegar, and egg yolk.
- Add the tomato ketchup. Mix everything well. Take some mixture, and try to form elongated croquettes, or any shape as you desire. If they hold their shape, continue with the crumb coating, if not, dip 1-2 slices of bread in water, squeeze the water out, and add this bread to the mixture, mix well. You should be able to form the croquettes now. Alternatively, you can also use boiled potatoes. My mixture held well, so I didn’t need to add anything for binding. You should be able to get about 8 elongated croquettes with these measurements.
- Beat the egg white in a bowl with little salt. Place breadcrumbs/semolina in another bowl, season with little salt. Now dip the croquette in egg white and then breadcrumbs. Coat all the croquettes in this manner.
- Heat oil on medium heat in a skillet, fry the croquettes until they are golden brown from all sides, turning sides as required. Serve hot.
Step-by-step recipe with pictures to make Kadhi Chawal | Punjabi Kadhi Pakora | Kadi Pakoda | Karhi, an Indian yogurt curry with gram flour fritters!
Kadhi chawal is a popular Punjabi dish, and also one that falls into the comfort food category for most Indians. Punjabi kadhi pakora consists of deep-fried besan (gram flour) fritters which are known as pakoras simmered in a tangy, sour and spiced yogurt besan curry .
I’m not sure what the English word for kadhi is but it definitely does not translate to curry. The word kadhi is derived from the word ‘ k adhna ‘ which simply means to simmer over a long time so the kadhi reduces in quantity and thickens. The fritters are mostly made with onions mixed into the besan batter, but spinach, fenugreek pakoras are just as great.
Basically, you can add any vegetables you like to the pakoras . But a Punjabi kadhi is incomplete without the pakoras ! ‘ Chawal ‘ known as rice in Hindi is the best accompaniment to Punjabi kadhi, and hence it is also known as kadhi chawal . Though kadhi pairs well with chapati, roti, or parathas too, as it is thick in consistency.
There are so many variations in the way kadhi is prepared all over India, though they are all delicious in their own unique way! Even though I’m not a Punjabi, but I find a bowl of kadhi chawal | kadi chawal very comforting. In fact, kadhi pakora is a great dish to really warm you up during the winter season! A perfect winter lunch meal!
- HOW TO MAKE PUNJABI KADHI PAKORA | HOW TO MAKE KADHI?
- HOW TO MAKE CURD (YOGURT) SOUR FOR KADHI?
- HOW TO REDUCE THE SOURNESS OF KADHI?
- STEP BY STEP INSTRUCTIONS TO MAKE KADHI CHAWAL | PUNJABI KADHI PAKORA
- HOW TO MAKE KADHI CHAWAL | PUNJABI KADHI PAKORA?
- Kadhi Pakora | Kadhi Chawal | Punjabi Kadhi Recipe
HOW TO MAKE PUNJABI KADHI PAKORA | HOW TO MAKE KADHI?
There are 3 parts to make Punjabi Kadhi Pakora.
- Preparing the pakoras – For the besan pakoras, make a batter of a besan, spices, and onions. Traditionally, pakoras are deep fried! But you know me if you have been following my blog!! I rarely share recipes that are deep fried. These pakoras are fried in the ebelskiever/paniyaram pan in minimal oil, making this a rather healthy and guilt-free dish to enjoy!
- Preparing the kadhi – To prepare Punjabi kadhi, you need to use sour yogurt. Make a thin batter of the yogurt along with besan, turmeric, and red chilli powder. You can add salt now, or at a later stage while cooking the kadhi. This batter is then cooked, stirring continuously over medium heat until it turns thick and creamy. Once the batter hits the pot, remember to stir it continuously, until the kadhi has turned homogeneous and the besan is well blended with the yogurt or else the yogurt will split. Another thing to keep in mind is to always use room temperature dahi/yogurt . If you use cold yogurt, the yogurt will split.
- Assembling the kadhi pakora – Add the pakoras to the kadhi just before serving, or else they will turn soggy.
HOW TO MAKE CURD (YOGURT) SOUR FOR KADHI?
It is important to use sour yogurt for this dish, as the essence of kadhi lies in the sour taste. You really won’t enjoy this dish if you do not get the tartness.
Indian yogurt works best for this, but if you don’t have access to it, remove the required amount of yogurt (I find Greek yogurt works best for this) in a bowl, and leave it overnight or in the morning if you are making kadhi for lunch.
Next morning you can use it to make the kadhi. Or you can also add little lemon juice to the yogurt and leave it for a couple of hours. Another option is to add amchur (dry mango powder) whilst preparing the kadhi.
HOW TO REDUCE THE SOURNESS OF KADHI?
Before starting off with anything, taste the yogurt. It should be sour but not unpleasant. If the yogurt is too sour, use some milk in place of water to prepare the batter which will reduce the sourness.
However, if you find the kadhi is sour after cooking it, then add a pinch of sugar to balance it out.
Some more Punjabi dishes you may like – Shahi Paneer , Palak Paneer , Matar Paneer , Malai Kofta , Paneer butter masala , aloo paratha , kulcha , and paneer paratha .
Each household probably has their own version of Punjabi Kadhi Pakora recipe, here is how I like to make Punjabi kadhi 🙂
STEP BY STEP INSTRUCTIONS TO MAKE KADHI CHAWAL | PUNJABI KADHI PAKORA
1.Add the yogurt in a bowl, whisk to get rid of any lumps.
2.Add besan (sifted) along with turmeric and red chilli powder into the yogurt. Whisk well again to make a smooth lump free batter.
3.Add water gradually whilst you keep whisking the yogurt – besan mixture. Do not overmix, or you may end up with butter. You can also use a hand blender, but a whisk works just as great!
4.Heat oil in a sufficiently large heavy bottomed pot. Add mustard seeds and methi seeds, when mustard seeds splutter and methi turn golden brown add cumin and crushed coriander seeds
5.When the cumin seeds crackle, add ginger and garlic, sauté until aromatic.
6.Add in asafoetida, green chillies and curry leaves, sauté another 15 seconds. Add sliced onions, sauté until translucent.
7.Give the yogurt-besan mixture a quick mix & pour it into this tempering, increase the heat and bring to a boil whilst stirring continuously until it forms a homogeneous mixture. Once it start bubbling, reduce the heat to low, cover the pot and let it simmer stirring occasionally for 30 minutes.
8.Whilst the kadhi is simmering, let’s prepare the pakoras. Heat the paniyaram pan while you prepare the pakora batter. In a bowl add all the ingredients mentioned under- for the pakoras.
9.Add water in little increments, ‘mix until you have a thick batter.
10.Grease the paniyaram pan with few drops of oil in each cavity, drop about a tablespoon of the pakora batter into each cavity. Let it cook for 3-4 minutes on medium low heat.
11.Flip and let the other side cook for another 3-4 minutes. Transfer to a plate and set aside.
12.After about 30 minutes of simmering, the kadhi would have thickened and the color will darken too. If it is too thick, add little water and boil again. You can add the prepared pakoras to the kadhi now, or else you can also add it at the time of serving the kadhi. If the pakoras sit in the kadhi for too long, they will get soft and mushy.
13.Also add finely chopped cilantro, let the kadhi simmer for another 5 minutes.
- For the second tempering – In a small pan, heat ghee, add in cumin seeds, once it splutters add in the curry leaves & red chillies. Switch off the heat and and red chilli powder, mix well and immediately pour this tempering over the kadhi just before serving. Serve hot with rice.
HOW TO MAKE KADHI CHAWAL | PUNJABI KADHI PAKORA?
Kadhi Pakora | Kadhi Chawal | Punjabi Kadhi Recipe
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the pakora
- 1 cup besan (chickpea flour)
- 1 cup finely chopped onion
- 1/ tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp ajwain ( carom seeds)
- pinch of asafoetida (hing)
- handful of chopped cilantro
- 1/4 tsp baking soda
- salt to taste
- about less than 1/2 cup water to make the batter
For the kadhi
- 1 cup sour yogurt
- 1/4 cup besan, sifted
- 3 cups water
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- Salt to taste
For the first tempering
- 2 tbsp oil ( preferably mustard oil)
- 3/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp methi (fenugreek) seeds (do not add too much, as it will make the dish bitter)
- 1/2 tsp crushed coriander seeds
- 2 nos. big garlic cloves, finely chopped
- 2 inch ginger, finely minced
- pinch of asafoetida
- 2 to 3 nos. green chillies, chopped
- 4 to 5 nos. curry leaves
- 1/2 cup thinly sliced onions
For the second tempering
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/2 to 1 tsp red chilli powder
- 4 to 5 nos. curry leaves
- 3 to 4 nos. boriya mirch/ dry red chillies
Instructions
- Add the yogurt in a bowl, whisk to get rid of any lumps.
- Add besan (sifted) along with turmeric and red chilli powder into the yogurt. Whisk well again to make a smooth lump free batter.
- Add water gradually whilst you keep whisking the yogurt - besan mixture. Do not overmix, or you may end up with butter. You can also use a hand blender, but a whisk works just as great!
- Heat oil in a sufficiently large heavy bottomed pot. Add mustard seeds and methi seeds, when mustard seeds splutter and methi turn golden brown add cumin and crushed coriander seeds
- When the cumin seeds crackle, add ginger and garlic, sauté until aromatic.
- Add in asafoetida, green chillies and curry leaves, sauté another 15 seconds. Add sliced onions, sauté until translucent.
- Give the yogurt-besan mixture a quick mix & pour it into this tempering, increase the heat and bring to a boil whilst stirring continuously until it forms a homogeneous mixture. Once it start bubbling, reduce the heat to low, cover the pot and let it simmer stirring occasionally for 30 minutes
- Whilst the kadhi is simmering, let’s prepare the pakoras. Heat the paniyaram pan while you prepare the pakora batter. In a bowl add all the ingredients mentioned under- for the pakoras.
- Add water in little increments, ‘mix until you have a thick batter.
- Grease the paniyaram pan with few drops of oil in each cavity, drop about a tablespoon of the pakora batter into each cavity. Let it cook for 3-4 minutes on medium low heat.
- Flip and let the other side cook for another 3-4 minutes. Transfer to a plate and set aside.
- After about 30 minutes of simmering, the kadhi would have thickened and the color will darken too. If it is too thick, add little water and boil again. You can add the prepared pakoras to the kadhi now, or else you can also add it at the time of serving the kadhi. If the pakoras sit in the kadhi for too long, they will get soft and mushy.
- Also add finely chopped cilantro, let the kadhi simmer for another 5 minutes.
- For the second tempering- In a small pan, heat ghee, add in cumin seeds, once it splutters add in the curry leaves & red chillies. Switch off the heat and and red chilli powder, mix well and immediately pour this tempering over the kadhi just before serving. Serve hot with rice.
I hope you enjoyed this lighter version of kadhi pakora with non-deep-fried fritters. I would love to hear from you if you try it out too! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
