The month of Chaitra often brings a prelude to the sweltering heat of Jaistha, but this year, a refreshing change in weather has offered a pleasant respite, particularly during the weekends. Imagine a cozy setting with a glass of your favorite drink, the company of a loved one, and the gentle sound of rain tapping on the window. What more could one ask for? However, sipping that drink is much more enjoyable with something delicious to munch on. So, why not whip up some mouthwatering Katla fish cutlets? Here’s a detailed recipe to elevate your weekend experience.
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Ingredients
- Katla Fish: 2 pieces
- Potatoes: 2 medium-sized (boiled, peeled, and mashed)
- Onion: 1 small (finely chopped)
- Ginger-Garlic Paste: 1 teaspoon
- Green Chili: 1 (finely chopped)
- Oil: As required for frying
- Coriander Leaves: ½ cup (finely chopped)
- Red Chili Powder: 1 teaspoon
- Garam Masala Powder: 1 teaspoon
- Salt: To taste
- Breadcrumbs: 1 cup
- All-Purpose Flour: ½ cup
- Cornflour/Cornstarch: ¼ cup
Preparation Method
- Sauteing Aromatics: Heat 1 teaspoon of oil in a pan. Add the chopped onion, green chili, and ginger-garlic paste. Saute for about a minute until the onions become translucent.
- Spicing it Up: Next, add red chili powder, garam masala, salt, and a pinch of sugar. Stir the mixture well to combine the flavors.
- Cooking the Fish: Introduce the two pieces of Katla fish into the pan. Cook thoroughly, breaking the fish into smaller pieces as it cooks. Once done, turn off the heat and carefully remove any fish bones.
- Mixing Ingredients: Combine the cooked fish with the mashed potatoes and chopped coriander leaves. Make sure everything is well mixed to form a uniform mixture.
- Shaping the Cutlets: Allow the fish and potato mixture to cool slightly. Then, take small portions and shape them into flat patties or cutlets using your hands.
- Coating the Cutlets: In a separate bowl, mix all-purpose flour, cornflour, and enough water to create a smooth batter. In another dish, place the breadcrumbs. Dip each cutlet first into the batter, then coat it with breadcrumbs, ensuring an even layer.
- Frying: Heat oil in a frying pan until it’s hot. Carefully place the breaded cutlets into the oil and fry them until they turn golden brown and crispy on both sides.
- Serving: Once fried, remove the cutlets and drain them on paper towels to remove excess oil. Serve hot with salad and your favorite dipping sauce.
Final Thoughts
These delightful Katla fish cutlets make for a perfect snack while you enjoy the IPL matches or relax during a rainy weekend. They not only tantalize your taste buds but also bring a touch of traditional Indian flavors to your modern-day gatherings. So, gather your ingredients, invite some friends over, and treat yourselves to this delicious dish that pairs wonderfully with the ambiance of rain and cricket! Enjoy your culinary adventure!
