Goan Fish Cutlets
In Goan cuisine, the most memorable flavours often come from the simplest things. Another such classic is the Goan mackerel fish cutlet, a crispy and golden snack that celebrates the rich taste of fresh fish.Â
Fresh mackerel (bangda) is coated in aromatic green coriander masala and a crispy golden coating. Unlike the usual fish cutlets, which use red chilli powder or garam masala, this recipe uses coriander leaves, green chillies, ginger, garlic and spices to make a fresh green coriander masala paste. The result is a light, fragrant and flavour-packed cutlet, crisp on the outside and soft, juicy and delicious on the inside. Be it a Goan mackerel recipe, a simple fish cutlet recipe or a unique Goan snack recipe, this dish is sure to win the hearts of your family.
You might be interested in other recipes like
- Goan prawn cutlets
- Goan crab cafreal
- Goan crab xacuti
- Goan chicken Xacuti
What you need to make this recipe
- Fish– Fresh mackerel is used for this fish cutlet recipe. Use larger mackerel as they are easier to debone after cooking.
- Green chillies– Green chillies are used to spice up the dish. Adjust it according to your spice level.
- Ginger & Garlic– Fresh Ginger & Garlic are used in the preparation of green masala, adding depth of flavour to the fish cutlets.
- Sourness– The tamarind adds a gentle tang to the green masala, giving the cutlets their signature Goan flavour and balancing the richness of the mackerel.
- Green Coriander– The bright green masala is made from fresh coriander leaves.
- Egg- Egg is a natural binder; it helps to hold the fish mix and helps to keep the cutlets in shape while frying.
- Vegetables– Finely chopped onions and tomatoes add moisture, texture, and a hint of sweetness that balances the spices and herbs in the cutlet mixture.
How to make Goan Fish Cutlets
Clean the mackerel fish. Do not cut them into pieces. In a kadai, add water, salt and turmeric powder. Place the cleaned mackerel fish into the water. And cook the fish for 2- 3 minutes.
In a blender, add salt, green chillies, turmeric powder, tamarind pulp, chopped tomato, and fresh green coriander. Blend it to a paste using water as required.
Turn off the flame, discard the water and let the fish cool for 1 minute. Debone the fish. Be careful, as mackerel has lots of tiny bones.
In the Separated and cleaned mackerel flesh, add chopped onion, the green masala paste, egg, garam masala, and salt. Combine the mixture well.
Take a tiny-sized mixture in your hand, and shape it into a small patty. Coat the patty on both sides with semolina.
Heat oil in a pan; place the fish patties in the pan. And fry for 2-3 mins on both sides over a medium flame. Remove the fish cutlets on tissue paper. Serve the cutlets with rice or pulao or as an appetiser with ketchup. Enjoy!
Goan Fish Cutlets
Instructions
- Clean the mackerel fish. Do not cut them into pieces.
- In a blender, add salt, green chillies, turmeric powder, tamarind pulp, chopped tomato, and fresh green coriander. Blend it to a paste using water as required.
- In a kadai, add water, salt and turmeric powder. Place the cleaned mackerel fish into the water. And cook the fish for 2- 3 minutes.
- Turn off the flame, discard the water and let the fish cool for 1 minute.
- Debone the fish. Be careful, as mackerel has lots of tiny bones.
- In the Separated and cleaned mackerel flesh, add chopped onion, the green masala paste, egg, garam masala, and salt. Combine the mixture well.
- Take a tiny-sized mixture in your hand, and shape it into a small patty.
- Coat the patty on both sides with semolina.
- Heat oil in a pan; place the fish patties in the pan. And fry for 2-3 mins on both the side over a medium flame.
- Remove the fish cutlets on tissue paper.
- Serve the cutlets with rice or pulao or as an appetiser with ketchup. Enjoy!
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