Fish Cutlet Recipe / Deep Fried Meen Cutlet Recipe

These fish cutlets are very easy to do and can be done within minutes. The only prep work that is needed is to boil and mash the potatoes, steam and shred the fish filets. If you cannot get fish filets, steam the fish and remove the skin and the bones. Shred them and set aside. Today I have used Salmon filets for the cutlet. Cat Fish etc.. also works fine. Here is a detailed video recipe of how to do fish cutlets.

Enjoy your fish cutlets with ketchup and mayo.

For the patties

• 1 Big Potato / 1 Cup boiled and mashed potato
• 250 grams fish filet – 1 Cup steamed and shredded fish filet (I used Salmon)
• 2 teaspoon vegetable oil
• 1 teaspoon minced ginger
• 1 medium onion, chopped
• 4 green chillies, minced
• 1 teaspoon salt
• 5 sprigs mint leaves, chopped fine
• 6 sprigs coriander leaves, chopped fine

For the Patty outer covering

• 1 egg, beaten
• 1 cup bread crumbs

For frying

• 500 ml sunflower / vegetable oil

For the patties

1. Heat oil in a pan and add in the minced ginger. Fry for a minute.
2. Add in the onions and green chillies. Fry till the onions are soft.
3. Add in the salt.
4. Add in the mashed potatoes, shredded fish, mint leaves and coriander leaves.
5. Mix well and saute for a minute.
6. Remove from heat.

For the Patty outer covering

1. Take 2 tablespoon of the fish mixture and make small patties. Press them in between the palm and make it into a firm patty. Repeat with the remaining mixture.
2. Take two bowls. Fill one with the beaten egg and the other with bread crumbs.
3. Dip the patties in the eggs and then roll it in the bread crumbs.
4. Set aside.
5. At this stage, the patties can be refrigerated for up to 2 days and fried when necessary.
6. The patties may also be frozen at this stage for up to a month. Just thaw to room temperature and proceed.

Deep Fry

1. Heat oil until hot. Gently place the patties in hot oil and fry them till golden.
2. Serve with Ketchup or Mayo.

Notes

A Note on Freezing Freeze the bread crumb coated patties on a plate for about 4-5 hours. Make sure they don’t stick to each other. Then remove the plate and transfer the patties into zip lock bags. By doing this way, the patties wont get smashed and they will remain in individual pieces without getting stuck to each other. Just remove the patties 30 minutes before and thaw them at room temperature. Fry in hot oil

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: South Indian

For the patties

• 1 Big Potato / 1 Cup boiled and mashed potato
• 250 grams fish filet – 1 Cup steamed and shredded fish filet (I used Salmon)
• 2 teaspoon vegetable oil
• 1 teaspoon minced ginger
• 1 medium onion, chopped
• 4 green chillies, minced
• 1 teaspoon salt
• 5 sprigs mint leaves, chopped fine
• 6 sprigs coriander leaves, chopped fine

For the Patty outer covering

• 1 egg, beaten
• 1 cup bread crumbs

For frying

• 500 ml sunflower / vegetable oil

For the patties

1. Heat oil in a pan and add in the minced ginger. Fry for a minute.
2. Add in the onions and green chillies. Fry till the onions are soft.
3. Add in the salt.
4. Add in the mashed potatoes, shredded fish, mint leaves and coriander leaves.
5. Mix well and saute for a minute.
6. Remove from heat.

For the Patty outer covering

1. Take 2 tablespoon of the fish mixture and make small patties. Press them in between the palm and make it into a firm patty. Repeat with the remaining mixture.
2. Take two bowls. Fill one with the beaten egg and the other with bread crumbs.
3. Dip the patties in the eggs and then roll it in the bread crumbs.
4. Set aside.
5. At this stage, the patties can be refrigerated for up to 2 days and fried when necessary.
6. The patties may also be frozen at this stage for up to a month. Just thaw to room temperature and proceed.

Deep Fry

1. Heat oil until hot. Gently place the patties in hot oil and fry them till golden.
2. Serve with Ketchup or Mayo.

Notes

A Note on Freezing Freeze the bread crumb coated patties on a plate for about 4-5 hours. Make sure they don’t stick to each other. Then remove the plate and transfer the patties into zip lock bags. By doing this way, the patties wont get smashed and they will remain in individual pieces without getting stuck to each other. Just remove the patties 30 minutes before and thaw them at room temperature. Fry in hot oil

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/fish-cutlet-meen-cutlet-recipe/

Who doesn’t love thala right? His interest in food and cooking is so well known and his biryani has become legendary in the sets where he works. This recipe was published long time back in Kumudam magazine where director Venkat Prabhu and actress Parvathy Nair describe the procedure of how to make thala style biryani. Venkat Prabhu states that thala uses only basmati rice for making biryani and never uses any ready made biryani masala.

Its a dum style biryani where a masala is cooked and partially cooked rice is added and put on dum. Here is what you will need for the Thala Ajith biryani masala.

For ingredient measurements and instructions for Thala Ajith Biryani, scroll to the bottom of the page. First, soak the basmati water in lots of water and set aside.

Now, Lets make the Biryani Masala.

Heat ghee and oil in a pan and add in the spices. Add in the onions and cover the pan with a lid. I believe Ajith covers and cooks everything and also cooks only on a medium heat. That’s his secret to good biryani I believe. So cover the pan and cook until the onions are brown. Open the lid and saute once in a while so the bottom of the pan doesn’t burn.

Now, add in the ginger garlic paste once the onions are brown. Cover the pan again and cook for another 3-4 minutes. Let it brown. Saute in the middle to avoid burning.

Now add in the coriander leaves and mint leaves and saute for a minute briefly.

Add in the tomatoes and the green chillies. Saute briefly and cover the pan with the lid and let the mixture cook for 2-3 minutes.

Add in the spice powders ( turmeric, red chilli ) and the salt. Mix well.

Add in the chicken and beaten yogurt. Mix well. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. No need to add water. The chicken will cook in its own liquid and juices.

In the mean time, bring a big pot of water to boil. Add in little oil, salt and lime juice. Add in the soaked and drained rice.

The chicken will be cooked in the mean time. Reduce the flame to sim.

Cook the rice until 80% done. The rice should still be firm and little hard slightly in the middle.Drain the rice. Save the hot water remaining (kanji thanni) for putting dum. Add the drained rice to the pan.

Mix the rice and the chicken masala. Now, we are ready for dum.

Take a dosa pan and place the biryani pot on the dosa pan. Cover with a lid and place hot water (the drained water / left over rice water (kanji thanni) ) on top.

Put the flame of the stove on low and let it cook in dum for 15 minutes. Open the pan after 15 minutes, add in the ghee and gently mix the biryani. Put in dum for 5 more minutes.

Thala Ajith biryani is ready! Enjoy Thala Ajith biryani!

Spices

• 2 cardamom
• 2 cloves
• 2 Cinnamon

Ginger Garlic Paste

• Grind to a paste the following:
• 10 cloves garlic
• 2 inch piece ginger
• 1/4 cup water

For Chicken Masala

• 2 Tablespoon Ghee
• 2 Tablespoon Vegetable / Sunflower Oil
• 2 medium sized Onion, sliced
• 6 sprigs Coriander leaves, chopped
• 6 sprigs Mint leaves, chopped
• 2 Tomatoes, chopped
• 4 Green Chillies, sliced
• 1/2 teaspoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon salt
• 1/2 cup fresh yogurt (curd)
• 3 teaspoon Ghee ( for mixing at last)
• 750 grams Chicken with bone

For Cooking Rice

• 3 litres water
• 2 Cups Basmati Rice, soaked ( 500 ml)
• Juice of 1 lime
• 2 teaspoon vegetable / sunflower oil
• 1 1/2 teaspoon salt

1. Heat ghee and oil in a pan and add in the spices. Add in the onions and cover the pan with a lid. Cover the pan and cook until the onions are brown. Open the lid and saute once in a while so the bottom doesn’t burn.
2. Add in the ginger garlic paste once the onions are brown. Cover the pan again and cook for another 3-4 minutes. Let it brown. Saute in the middle to avoid burning.
3. Add in the coriander leaves and mint leaves and saute for a minute briefly.
4. Add in the tomatoes and the green chillies. Saute briefly and cover the pan with the lid and let the mixture cook for 2-3 minutes.
5. Add in the spice powders ( turmeric, red chilli ) and the salt. Mix well.
6. Add in the chicken and beaten yogurt. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. No need to add water. The chicken will cook in its own liquid and juices.
7. In the mean time, bring a big pot of water to boil. Add in little oil, salt and lime juice. Add in the soaked and drained rice.
8. The chicken will be cooked in the mean time. Reduce the flame to sim.
9. Cook the rice until 80% done. The rice should still be firm and little hard slightly in the middle.Drain the rice. Save the hot water remaining (kanji thanni) for putting dum. Add the drained rice to the pan.
10. Mix the rice and the chicken masala. Now, we are ready for dum.
11. Take a dosa pan and place the biryani pot on the dosa pan. Cover with a lid and place hot water (the drained water / left over rice water (kanji thanni) on top.
12. Put the flame of the stove on low and let it cook in dum for 15 minutes. Open the pan after 15 minutes, add in the ghee and gently mix the biryani. Put in dum for 5 more minutes.
13. Switch off the flame. Biryani is ready!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Biryani
• Cuisine: South Indian