Ingredients

• 1 tin - white/light meat tuna flakes/chunk
• 4 - bread slices
• 1 - beaten egg
• 1 cup - bread crumbs
• 1/2 cup - chopped coriander
• salt
• 1/4 tsp - garlic-ginger paste
• 1/4 tsp - cumin powder
• 1/4 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - pepper powder
• 1 - finely chopped small onion
• 1 tbsp - vinegar
• 1- 2 - chopped green chilli
• oil to shallow fry

How to Make Indian Fish Cutlets

• Dry roast onions till transparent.
• Add garlic-ginger paste and chillies and fry for a minute.
• Separate brine from fish and add all the spice powders, vinegar, salt, chopped coriander, and the fried onion-garlic-ginger mix.
• Immerse a bread slice in a bowl of water and squeeze it between your palms.
• Add this to the fish mixture and repeat with the other slices.
• Mash the mix together firmly with your hand (taking palm-size and squeezing out through the fingers of your clenched fist each time).
• If it is too dry, add some brine.
• Make golf ball-sized balls and press gently in your palm; roll out along the edge to make a flat round cutlet.
• Repeat with the remaining mixture and then roll each cutlet in the beaten egg followed by bread crumbs, dusting off any excess crumbs.
• Shallow-fry till golden brown on each side. Serve with any sauce of your choice.