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
Nutrition (per serving)
Calories
735.0kcal (36.75%)
Protein
55.0g (100%)
Carbs
45.0g (16.36%)
Sugars
2.5g (5%)
Healthy Fat
38.0g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
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.
Nutrition (per serving)
Nutrition (per serving)
Calories
735.0kcal (36.75%)
Protein
55.0g (100%)
Carbs
45.0g (16.36%)
Sugars
2.5g (5%)
Healthy Fat
38.0g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the oil is hot enough before frying to achieve a crispy texture.
Use fresh tuna for the best flavor.
FAQS
How do I make crispy tuna cutlets from scratch?
To make crispy tuna cutlets, start by marinating 500g of tuna fish with ginger paste, garlic paste, turmeric powder, chilli powder, pepper powder, fennel seeds powder, lime juice or vinegar, and salt for about an hour. After marination, sauté onions, green chilli, ginger, and garlic until brown, then mix with mashed boiled potatoes and curry leaves. Shape the mixture into cutlets, dip in beaten eggs, coat with breadcrumbs, and deep fry until crispy.
Are crispy tuna cutlets suitable for a gluten-free diet?
Crispy tuna cutlets can be made gluten-free by substituting regular breadcrumbs with gluten-free breadcrumbs. Ensure that all other ingredients, including the tuna and spices, are gluten-free as well. This way, you can enjoy a delicious snack without compromising your dietary needs.
What can I use instead of tuna in this cutlet recipe?
If you want to substitute tuna in the crispy cutlet recipe, you can use canned salmon, mackerel, or even chickpeas for a vegetarian option. Just ensure that the flavor profile of the substitute complements the spices used in the recipe.
How should I store leftover crispy tuna cutlets?
To store leftover crispy tuna cutlets, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to separate layers with parchment paper to prevent sticking.
What sauces pair well with crispy tuna cutlets?
Crispy tuna cutlets are delicious when served with a sweet and spicy sauce. You can also pair them with tartar sauce, a tangy yogurt dip, or even a spicy sriracha mayo for an extra kick. These sauces enhance the flavors and make for a delightful appetizer.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia