Tuna And Potato Cutlet

This is an easy to make savoury dish.An all time favourite of the young and the old.This dish is in the spotlight during special family occasions.

Tuna and potato cutlets

4 (100gms) canned tuna fish

2 medium potatoes( boiled and cooled )

3 big onions chopped

3 green chilies

3 cloves of garlic chopped

A piece of ginger chopped

A tsp cumin seed

1 tsp pepper seed

1 tsp curry powder

½ tsp turmeric powder

A few coriander leaves
1 carrot chopped

Juice of one small lemon/lime

Salt to taste.

Oil for frying

For coating the cutlets

2-3 eggs

breadcrumbs

Method for preparing:

Transfer the canned tuna into a bowl. ( discard the liquid).

Pound the garlic,ginger,cumin and black pepper seeds ,set aside.

Heat a tablespoon of oil in a nonstick pan.

Cook the onions till tender.

Stir in all the pounded ingredients and cook for 1-2 minutes.

Add the green chilly and the chopped carrot.Saute for another minute.

Stir in  the turmeric and curry powder

Now add the tuna, separate the pieces gently and mash with a spatula. Add the lemon juice and salt and mix the coriander leaves. 

Transfer this curried mixture into a big bowl and set aside to cool.

Next, mash the boiled potatoes and add to the curried tuna .Mix well

Now follow the instructions  below

Using fingers,make  medium sized round patties.Place in the refrigerator for ½ hour.

For Coating the cutlets - Remove the cutlets from fridge.Beat the eggs.Dip the cutlets  in beaten eggs and coat with breadcrumbs.Fry in hot oil till golden brown.Makes about 25 cutlets.

Cooking With Potato

Everyone loves potatoes. Who doesn’t ? But sometimes you could get a bit exasperated eating the same dish made of potatoes every day.The only food my children eat without any pressurizing is POTATO. They love it fried or cooked with a creamy gravy. They relish it when it is cooked with coconut cream. This recipe is most popular among my native folk. I tend to use less spice in my food because my children abhor the too spicy stuff , the fiery ones. Those of you who love trying different recipes, could try this one too. This is written in the simplest method so as not to confuse the cook.

There are some adjustments which I did make , to the original recipe that my Mother delighted us with. The changes were necessary to cater my children’s palate.
There are no hard and fast rules here . You could change and adjust some of the ingredients accordingly .You could either add more or less spices. The spices I have used here would be available in any Asian or Indian supermarkets.


Potato In Coconut Cream

The Ingredients ( Serves 2-3 persons )

2 large boiled potatoes

2-3 pieces of chopped garlic

1 medium sized onion finely chopped

1 green chilly chopped ( optional)

Half a tsp mustard seeds

Half a tsp fenugreek seeds

1 tsp turmeric powder

1 tsp curry powder ( you can adjust accordingly)

One tablespoon of oil

A few curry leaves ( optional)

Salt to taste

1 cup water (250-300ml)

3 generous tablespoons of coconut powder

Coriander leaves for garnishing


Method

Cut boiled potatoes into chunks. Heat the oil in a pan .When the oil gets heated , put in the mustard and the fenugreek seeds .

As it starts to splutter, turn in the chopped onion and the green chilly. Cook till onions become translucent and then stir in the garlic and the curry leaves . (cook for less than a minute)

Mix in the turmeric and the curry powder. Add the cup of water into the pan and bring it to a boil.

Now put the boiled potatoes into the cooking broth. Mix in the coconut powder and give it a quick stir, so that no lumps form.

Lastly add salt to taste .Cover the pan and simmer for 2 minutes . Garnish with chopped coriander leaves.

This could be eaten as an accompaniment either with

1; Hot toasted bread and a salad of your choice
OR
2; Steamed rice and a meat dish of your choice.

Bon Apetit!