Calcutta Fish (Kobiraji) Cutlet

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Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 300 grams - good fleshy fish fillets
  • 2 tsp - chopped mint
  • 1 tsp - pepper powder
  • Salt to taste
  • 2 tbsp - tomato sauce
  • 2 green chillies, chopped finely
  • 1 tsp - butter
  • 1 egg, beaten
  • 3 tbsp - oil
  • 1 cup - boiled and mashed potatoes

How to Make Calcutta Fish (Kobiraji) Cutlet

  • Wash the fish and cook in a little water with some salt till soft.
  • Remove from the heat and cool.
  • When cold, mash the fish with a fork.
  • Mix in the mashed potatoes, mint, pepper, salt, chillies, tomato sauce and butter.
  • Divide into equal portions.
  • Pat into oval shapes and flatten with a knife.
  • Heat oil in a flat pan.
  • Dip each cutlet in the beaten egg, then shallow fry on both sides till brown.
  • Recipe Courtesy: Anglo-Indian Recipes