Sunday, 26 August 2012

Fish hearts | Indian fish cakes | Kukskitchen









Any one bought the wrong kinda white tasteless fish and did not know what to do with it? Well I have done it many a times and each time it turns in to something different. This time I thought I will try an east-west combo, not really a fish cutlet but may be more like a fish cake. The shape gives it the name - fish hearts. My valentine cookie cutter came in handy.



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Fish hearts

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Ingredients


1 - Fish(any kind, I used sainsbury's white fish) - 500g
     Vinegar - 1 tbsp
     Salt to taste
     Ginger paste - 1 tsp
2 - Potato - 1 medium
3 - Onion - 2 medium - chopped
4 - Pepper crushed - 1 tsp
     Cumin powder - 1/2 tsp
     Garam masala - 2 tsp
     Turmeric - 1/4 tsp
     Chilli flakes - 1/2 tsp
5 - Bread crumbs - 1/2 cup
     Coriander leaves - 1/2 cup
6- Bread crumbs - 1 cup
    Egg - 1
7- Oil - 2 tbsp
8- 2 tbsp of hot water


Method


  • Cook fish with (1) in a pan till flaky.
  • Boil the potato in a pressure cooker till well done and mash-able.
  • Heat oil in a pan and saute finely chopped onions. When the onion is transparent, add the cooked fish and break them into flakes in the pan with your spoon.
  • Add (4) one by one mixing after each addition and saute till the mix is dry. Taste for salt. I felt at this point that my fish mix was too dry and may not hold together later. Hence, I added hot water to combine and soften the mix.
  • Mash potato and add coriander leaves to it. You can add salt to this mash if you want.
  • Combine the fish mix with the potato. Add 1/2 cup bread crumbs to help combine the mix. I used fresh crumbs made from white bread.
  • Shape them which ever way you want. 
  • You can fry them in two ways.
    •  Fish cutlet style - Dip the fish shapes in beaten egg and fry in oil.
    • Fish cake style - Dip fish shapes in beaten egg and then in bread crumbs and then fry in oil
  • Fry till golden brown.
  • Fish hearts are best served with tomato ketchup and thinly sliced raw onions and they make a pretty good starter or appetiser. My son loves them a lot and finishes a whole plate with some ketchup.

Cheers

Sherin Deepu

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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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