PRAWN AND POTATO CUTLETS

PRAWN AND POTATO CUTLETS

A Simple recipe for Prawn and Potato Cutlets from my Cookery Book A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES. it could be served as a snack at tea time, a starter at parties or a simple side dish with rice and pepper water. 

 Serves 6     Time required: 1 hour

Ingredients

300 grams cleaned and de-veined Prawns

3 potatoes boiled and mashed                                   

2 teaspoons chopped mint

1 teaspoon pepper powder                     

Salt to taste

1 egg beaten                                           

3 tablespoons oil                                      

3 tablespoons bread crumbs

Wash the prawns well and cook in a little water with some salt and a pinch of pepper and turmeric till tender. Remove and keep aside to cool.

When cold, mix in the mashed potatoes, mint, pepper and salt. 

Form into oval shapes and flatten with a knife.

Heat the oil in a flat pan. Dip each cutlet in the beaten egg, roll in bread crumbs, then shallow fry on both sides till brown. 

Drain and serve hot with Tomato sauce / ketchup and a salad if desired 

FISH CROQUETTES / RISSOLES

FISH CROQUETTES / RISSOLES

A Croquette is a small cigar or cylindrical roll made with a filling of mashed potato mixed with either ground meat, fish, vegetables, cheese etc seasoned with a dash pepper, mint and other condiments, then dipped in beaten egg and crumb fired. It’s a popular party snack and easy to make finger food.

This recipe is featured in my Cookery Book  A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

 Serves 6    Time required: 1 hour

Ingredients

500 grams fish fillets of any good fleshy fish

3 potatoes boiled and mashed

1 teaspoon cumin powder

1 teaspoon ginger garlic paste

1 large onion finely chopped

2 green chillies finely chopped

1 tablespoon chopped mint

1 teaspoon ground black pepper / pepper powder

1 egg yolk, beaten

Salt to taste

 For frying:

3 or 4 tablespoons oil

3 tablespoons bread crumbs

1 egg, beaten

 Wash the fish and boil in a little salted water for 5 minutes.  Drain away the excess soup and keep aside. Mash the fish coarsely.

Mix the mashed fish together with the mashed potatoes, cumin powder, ginger garlic paste, onion, green chillies, pepper, mint, egg yolk and salt

Heat the oil in a shallow pan. Take small even sized balls of the Fish mixture and form into cigar shaped cutlets. Dip each one into the beaten egg, coat with the bread crumbs and shallow fry till golden brown.

Serve hot with tomato sauce or any other sauce.

BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)

BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)

Serves 6    Preparation time 45 minutes

Ingredients:

1 large seedless Brinjal / Aubergine / Egg Plant   

2 onions chopped,

2 teaspoons chillie powder,

½ teaspoon turmeric powder,

2 teaspoons ginger garlic paste,

1 teaspoon cumin powder,

½ cup tomato juice / puree,

2 pieces cinnamon,

2 table spoons vinegar,

1 teaspoon sugar,

 Salt to taste,

3 tablespoons oil

Cut the Brinjal / Aubergine / Eggplant into medium size pieces and soak in a bowl of water to which a pinch of salt has been added.

Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon and fry for some time. Now add the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture.

Add the cut the Brinjal (Aubergine / Eggplant),vinegar and a little water and simmer till the gravy is sufficiently thick and the Brinjal is cooked. Care should be taken not to overcook the Brinjal. Serve with Rice or Chapattis,