Canned Tuna Cutlets... Reminiscing the gone days... with Kamala Das:)

Some days are like that. Sitting around indulging in memories...
Childhood... my grandmother's house... the festivals we used to celebrate together... the vacations... the tic-tac-toes... the June rains... the puddles...
Cutlets, in any form, vegetable, meat or fish, has always been special to me because the breaded fried stuff was made very often during my younger days at home... They still comfort me when I don't need much to keep going... and I make them over and again... like listening to the same song over and again for the comfort of knowing the lyrics even before the singer sings...
I love reading the the Indian author/poetess Kamala Das because her books remind me of my home town, my grandmother... and the comfort of growing up as the centre of everyone's universe!
This post includes all this... Tuna Cutlets and Kamala Das:)



INGREDIENTS:
Canned Tuna in water/mineral water - 1 tin (185 grams)
Potatoes - 2 medium, boiled and grated (I like to grate them, rather than mash)
Onion - 1 large, finely chopped
Ginger - 2 teaspoons, finely chopped
Garlic - 2-3 flakes, crushed
Green Chillies - 1 or 2, according to your spice tolerance, finely chopped
Curry Leaves - 2 sprigs, finely chopped
Red Chilly Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Egg - 1, beaten well
Bread Crumbs (Store-bought or fresh) - 1 cup
Oil for deep frying.

METHOD:
Take the tin of tuna and carefully drain all the water from it. Keep aside.
Take a pan and add 2 teaspoons of oil to it. Add the onions. Once they turn transparent, add the ginger, garlic, green chillies and curry leaves. Fry till they turn light brown.
Add the red chilly powder, coriander powder and garam masala to it. Fry for 2 minutes, stirring continuously.
Add the tuna to it. Mix well.


Add the boiled, grated potatoes to the mix.
Turn off the fire and mash the mix well so that it turns smooth without any lumps. (That is why grating the potatoes are better, since they turn out without any lumps).
Let the mix cool.
Divide the mix into small parts and shape them into flattened rounds (or any shape that you want).
Dip them in the beaten egg and roll them in the breadcrumbs. (At this point you can put them into freezer bags and freeze them to a maximum of 3 months).
Heat oil for deep frying and fry the cutlets till they turn golden brown.
Enjoy them with ketchup.


These cutlets turn out very crisp and is a perfect accompaniment to the evening tea.


And if you are from Kerala and reading this, you would agree with me... this is the most familiar snack you would have eaten there, just like home... It is cozy... And pretty:)



Lots of love and happiness:)

Comments

Priya said…
Yummy,irresistible and super tempting cutlets.
so delicious looking cutlets.
Yummm, looks so delicious :) Perfect prep with detailed description..

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