In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices – onion, cardamom, cloves, cinnamon, coriander, green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in ghee or vegetable oil.
3 slices any white fish
2 green chilies [chopped]
1 onion [chopped]
1 tsp salad oil
1 tomato [chopped]
1 tbsp coriander leaves [chopped]
½ tsp chili powder
Salt to taste
1 cup bread crumbs
Ghee or oil to fry
Apply salt to the cleaned fish and leave for 30 mins.
Boil the fish with chilies, chopped onion and salad oil, in enough water to cover.
Bring it to boil and cook for 5 mins and remove fish as soon as it is done.
Remove skin and bones and mash fish together with onions and chilies and mix in tomato and coriander leaves. Add chili powder and salt to taste.
Make cutlets of this mixture dip it in the beaten eggs, coat with bread crumbs and fry in hot ghee or oil.
Serve with tomato ketchup and French fries.