Minty Fish Cutlets Food

MINT CHUTNEY

Steps:

• Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.

FISH CUTLETS

Steps:

• Put a cup of water, turmeric powder and fish in a utensil.
• Boil for 10 minutes.
• Once boiled, remove the bones of the fish and keep the fish aside.
• Take a pan.
• Heat some oil in it.
• Add ginger and saute till the raw smell is gone.
• Add onions and saute till golden brown.
• Add green chillies and stir-fry.
• Add fish.
• Add the mashed potato, corriander leaves, salt and Chinese salt.
• Mix well.
• Make cutlets of the mixture.
• Dip each cutlet in the beaten egg in a bowl.
• Then roll each cutlet in breadcrumbs.
• Heat the remaining oil in a wok.
• Deep fry the cutlets.
• Remove from flame once browned.
• Drain on clean paper towels.
• Serve hot with Tomato ketchup and bread.