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Calcutta Fish (Kobiraji) Cutlet Recipe

Calcutta Fish (Kobiraji) Cutlet is a popular Anglo-Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 3
Rated 5 based on 100 votes


  • 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:

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


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