Scrumptious Kerala Fish Patties

piątek, 24 stycznia 2014

Scrumptious Kerala Fish Patties

Time: 30 mins


  • 1 (15 ounce) can tuna fish
  • 1 (7 ounce) can tuna fish
  • 2 small potatoes, boiled and mashed
  • 1/2 cup cooked green peas
  • 1 -2 tablespoon coconut oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon pure ground red chili powder (not the chili spice mix)
  • 2 medium onions, finely chopped
  • 1 inch ginger, finely chopped
  • 4 cloves garlic, finely minced
  • 1 teaspoon garam masala
  • 2 teaspoons tomato paste (optional)
  • 2 -3 tablespoons fresh cilantro, finely chopped
  • 3 green chilies, finely chopped (and seeded if desired)
  • salt, to taste
  • 2 eggs, beaten well
  • 2 -3 cups breadcrumbs
  • coconut oil or other vegetable oil, for shallow frying


  • 1 Drain and flake the tuna.
  • 2 Mix together the ground cumin, coriander, turmeric and chile powder.
  • 3 Heat a tablespoon of oil in a skillet and fry the fish for about 5 minutes, along with one teaspoon of the blended spices, until no liquid remains.
  • 4 Remove fish and place in a medium sized bowl.
  • 5 Add a little more oil to the skillet and then saute the onions till golden brown.
  • 6 Add the ginger and garlic and saute a couple of minutes more.
  • 7 Add the rest of the spice mix and saute a little longer, then add the tomato paste, cilantro, green chiles and garam masala and heat through.
  • 8 Add this spicy onion mixture, along with the mashed potatoes and cooked green peas, to the fish in the bowl, and mix well.
  • 9 Do not add too much potato, just enough to bind the fish.
  • 10 Shape into patties, then dip into the beaten eggs, then in the bread crumbs placed in a shallow bowl, into the egg once again, followed again by the bread crumbs.
  • 11 You can do the egg-bread crumbling procedure just once, but doing it twice makes for crunchier patties.
  • 12 Saute patties in hot coconut oil until brown on all sides.
  • 13 Drain on paper towels and serve.

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