A delicious and crispy tuna cutlet, perfect as a snack or appetizer, served hot with a sweet and spicy sauce.
Ingredients
For Marination
- 500gTuna fish
- 1tspGinger paste
- 1tspGarlic paste
- 1/2tspTurmeric powder
- 1tspChilli powder
- 1/2tspPepper powder
- 1/4tspFennel seeds powder
- 1tspLime juice or vinegar
- 1pinchSalt
For Cutlet
- 2tspOil
- 1pieceOnion, chopped
- 1pieceGreen chilli, chopped
- 1tspGinger paste
- 1tspGarlic paste
- 1tspCrushed chilli powder
- 1/2tspPepper powder
- 1/4tspFennel seeds powder
- 2pieceBoiled potatoes, mashed
- 5sprigsCurry leaves
- 2pieceEggs
- 1cupBread crumbs
- 1cupSunflower oil for frying
How to make Crispy Tuna Cutlet
Marination
Wash the tuna fish with tamarind water, then rinse with fresh water and strain excess water.
Marinate the fish with ginger paste, garlic paste, turmeric powder, chilli powder, pepper powder, fennel seeds powder, lime juice or vinegar, and salt. Refrigerate for 1 hour.
Preparation
After marination, fry the fish and strain the oil.
Heat a pan over medium flame, add oil, and sauté onion, green chilli, ginger paste, garlic paste, crushed chilli powder, pepper powder, and fennel seeds powder until brown.
Mix the sautéed mixture with boiled potatoes and curry leaves.
Beat the eggs with pepper powder and salt.
Shaping and Frying
Shape the mixture into cutlets.
Dip each cutlet in beaten egg, then coat with bread crumbs.
Deep fry the cutlets in sunflower oil over medium flame until crispy.
Serve hot with sweet and spicy sauce.
Tips & Tricks
Ensure the oil is hot enough before frying to achieve a crispy texture.
Use fresh tuna for the best flavor.
Reviews
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