Mackarel cutlets: The 100 recipe k-hallenge

Annabel is one of my childhood friends. She was always the naughty one and found ourselves trying to get her and ourselves out of trouble all the time. She’s also one of the most generous people I know, when we moved here from Dubai in 1997, she and her husband opened their home to us and invited us to stay as long as we needed to. For this I will always be thankful. On the crazy meter, I think she is one of my friends that come closes and exceeds me. Annabel has a big personality and loves to serve things in big quantities. Since I’m trying this for the first time, I reduced the quantities.

2 cans of tinned mackerel (water and salt, not tomato paste – 454 gms)
3/4 finely diced onion
1 finely diced tomatoes
2 chopped green chillies
1 tbsp Ginger/Garlic paste
2 mashed potatoes
1 tsp Pepper powder
1/2 cups chopped Coriander leaves
2 tsps Garam masala.
2 tsps Turmeric powder
1 – 4  cups Bread crumbs
1 – 3 eggs
1 tsp red chilli powder – add less if required
Salt to taste
2-3 tbsps vinegar 

Drain the brine from the fish. This contains a center bone as I found out later. Be sure to remove it. Heat some oil and fry onion, ginger, garlic & green chillies, add tomatoes & cook till mixture is pureed. Finally add coriander leaves. You have to stir this continuously. Now add fish to the pan & mix well. Note that the fish lookes kinda gross, but be brave, it will start to look amazing pretty soon. Cook the fish and the pureed gravy mixture till very dry .Add pepper powder, Garam masala(Indian 5 spice) and chill powder. Add mashed potatoes & mix well.  Add Salt and pepper to taste and some vinegar.

Bring the mixture is room temperature, and then let it cool for a few hours in the fridge. Form into balls and make patties. Dip the patties in the egg mixture & then roll in bread crumbs on both sides of the cutlet. Now shallow fry the cutlets in oil. Use can use regular, panko or fresh breadcrumbs. 

K-omments: You can't go wrong with this one. Makes a great side or an app.

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