Didibhai’s Kitchen: Fish Cutlet – Goody Goody Snack, Tasty Starter and…nothing fishy about it…

The aroma filled the room. When J, my friend visited that evening she couldn’t resist her temptation as the house was filled with the aroma that was cooking in the kitchen.

“What’s that happening in the kitchen? Ki sugondho, kisher go (what an aroma that has spread all around. What’s it from)”.

“Bosho, tomar share pabe (I’ll give you a share)”, I said giving her a sly wink.

She walked with me to the kitchen to see what was going on. The last batch was being shallow fried…earlier two batches deep fried…, “I’ll tell you the reason of shallow frying…ki kom tel khaye arr (so little oil is used) health wise good, nah, ki bolo (what do you think), for health conscious people at home (smile)”.

“Aare baba, what’s that creating this magic appetite in me”, she asked.

“Taste a bite and then tell me what is it?” I said as I handed over one piece to her.

She turned it round about and then a bite and then chewing. “It tastes like something from a Star Hotel”.

“Shut up yaar, don’t try to pump me with those words. Home-made, can’t you see all the things lying around in the kitchen. Don’t pull my leg now”.

“I know that but this is so special. Eta ki bolo to (what is it)?”

“Cutlet, fish cutlet”.

…and she finishes the one I handed over to her.

Once I had finished with the work in the kitchen we moved to the sitting area for some gossip. Gossip about others, no way that’s what we both friends feel. We suddenly started to discuss about the word CUTLET. “Who invented the word cutlet?” she asked.

“From what I know from the Germans or the Austrians this word has come down. Again, maybe, but not sure. Find the remaining facts from Google later. Google is so helpful, search and get what you want to know and learn.”

“Now tell me how you made these.”

“Not a rocket science for a home cook”, I look at her and laugh. Let me start…

Should have fish and potatoes…and the spices follow next…

Fish pieces 4 – use the peti (inside portion as in the pic) pieces…used Rui mach peti…rest depends on you…

Boil the fish pieces

Aloo/Potatoes 2 big ones boiled and mashed

Other ingredients:

Ginger paste 2 ½ tsp.

Garlic paste 2 ½ tsp.

Onion 2 medium size: finely chopped

Green chillies 2-3: finely chopped

Egg 1: only the white

Haldi powder: ¾ tsp.

Red chilli powder: ½ tsp.

Salt to taste

Cooking oil

Bread crumbs

Garam masala: Make it at home by grinding green cardamom, cinnamon and cloves into a powder...gives a good aroma…that’s the aroma that spreads and reaches the nostril

The cooking part:

Boil the fish pieces till it is soft. Drain and keep for later use.

Boil the potatoes, remove the skin and mash…keep it aside.

Take 1 ½ tbsp. oil in a kadhai.

To the hot oil add the ginger paste and stir and then add the garlic paste. Fry till the raw smell vanishes.

To this add the chopped green chillies and sauté for a minute.

Next add the chopped onions. Fry and add some salt, haldi powder and red chilli powder and fry till the onion becomes soft.

In the meantime tear the fish pieces into bits and make sure to remove any bones that are there.

Once the onions are cooked add the fish and cook for 2-3 minutes.

Make sure the flame is lowered from time to time as it helps the cooking process…medium to low flame is preferable as high heat will burn the contents.

Once the fish is cooked add the mashed potatoes and mix well.

Add salt to it and fry for another 3-4 minutes. Before removing from fire add the garam masala and mix well again.

Pour out the contents on a plate.

Once it cools down make round shaped patties by cutting out small chunks and then with the hands make the patties. Can also give the shape of cutlets…but I made round ones.