Tuna Fish Cutlet, Choora Cutlet

3.5, 2 reviews

Advance Vishu and Easter wishes...

Recipe Details  
3.5, 2 reviews

Posted by
Posted on 25, Jul 2017
Serving 10-12 people
Ready in 35-45 minutes
Post Views 1.4 K views
Post Rating 3.50 out of 5 , from 2 reviews
Click here to view the recipe in Malayalam - Opens new tab.
  • Tuna - 500 Gms, cut into medium pieces
  • Finely chopped Ginger - 1 Tablespoon
  • Finely chopped Garlic - 1 Tablespoon
  • Finely chopped Red Pearl Onions – 2 cups
  • Green chilli – 2-3 Nos, finely chopped
  • Curry leaves - 3-4 leaves, finely chopped
  • Potato, medium sized – 2-3 Nos, cooked and mashed
  • Garam Masala - 1 Teaspoon
  • Fennel Powder - ¼ Teaspoon
  • Pepper powder - 1 Teaspoon
  • Egg - 1-2 Nos, beaten
  • Bread Crumbs as required
  • Vegetable oil as required to deep fry the cutlets
  • Salt to taste

For Marination:

  • Ginger garlic paste – ¾ Tablespoon
  • Turmeric powder – ½ Teaspoon
  • Red chilli powder - ½ Tablespoon
  • Pepper powder – ½ Teaspoon
  • Salt to taste

Initial Preparation:

  1. Clean and wash the tuna pieces. Drain the water completely.
  2. Marinate the tuna pieces with the ingredients listed under 'For marination' and keep it aside for 20 minutes.
  3. Heat 2-3 tablespoons of oil in a pan, fry the marinated tuna pieces until slightly crispy on both sides.
  4. Transfer to a bowl and let it cool. Once cooled, mince the tuna pieces and set aside.

Cutlet Preparation:

  1. Heat 2 tablespoon of oil in a pan. Add in the chopped shallots and saute till it becomes soft and slightly brown.
  2. Add in the chopped ginger, garlic, green chillies, curry leaves and saute until the raw smell disappears.
  3. Now add in the garam masala, fennel powder and saute for a minute. Then add the minced tuna and mix well.
  4. Add in the pepper powder, salt and mix well. Remove from the flame and let it cool.
  5. Once cooled add in the mashed potatoes and mix well using your hands. Check for salt.
  6. Make small balls out of the mixture and press it into desired shapes.
  7. Dip each cutlet into the beaten egg and roll with bread crumbs. Make sure the bread crumbs coated evenly in the cutlet.
  8. Heat enough oil to fry the cutlets in a deep pan, fry the cutlets as batches. Flip to both sides to ensure proper frying. Once the cutlets turn golden brown in color, remove from oil and transfer to a paper towel.
  9. Serve hot.

Yield : Makes about 18-22 cutlets

3.5, 2 reviews

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