x Eve Woman Wellness Readers Lounge Leisure and Travel My Man Bridal Health Parenting About Us Digital News Videos Opinions Cartoons Education U-Report E-Paper Lifestyle & Entertainment Nairobian SDE Eve Woman Travelog TV Stations KTN Home KTN News BTV KTN Farmers TV Radio Stations Radio Maisha Spice FM Vybez Radio Enterprise BULK SMS E-Learning Digger Classified The Standard Group Corporate Contact Us Rate Card Vacancies DCX O.M Portal Corporate Email RMS
x

Easy recipe: Fish cutlets

Recipes By Chef Ali Mandhry

ALSO READ: Recipe: Simple vegetable curry

It’s that time of the year when Muslims around the world fast for 30 days. During this month, Islamic households prepare delicious dishes to break the fast in the evening.

Usually, before the main meal, they will have snacks to bite on as appetisers. Today, I will share with you one such recipe -- fish cutlets. Ramadhan kareem.

Ingredients:

1/2 kg Tuna fish steaks

1 teaspoon black pepper

Salt to taste

1 teaspoon garlic ginger paste

ALSO READ: Easy recipe: Sirloin steak with roasted garlic

1 stick curry leaves

2 lime juice

1/2 kg potatoes, peeled

2 eggs

1 cup maize meal (ugali flour)

2 lime, sliced

Chilli sauce to serve

Vegetable oil for frying

 

What to do:

Marinate the fish with black pepper, salt to taste, garlic ginger paste, finely chopped curry leaves and lime juice.

In a hot pan, add a tablespoon of oil and fry the fish for at least 5 minutes on each side until golden brown.

In a separate pan with water, boil the potatoes until soft. Once the potatoes have cooled, put them in a bowl and mash them and then add the fish chunks.

Mash the fish into the potatoes then give them a good mix.

Once well combined, mould the mixture into oval kebab shapes.

In a separate bowl, break the eggs and add 2 teaspoons of water. Beat the eggs using a fork to make an egg wash.

Dip the cutlets into the egg mixture to coat them. Remove them and place them in the maize flour.

Ensure they are well coated then deep fry them in a pan over medium heat.

Once cooked, they will be slightly golden with a dash of white. Drain them on paper towels before serving.

Serve with a slice of lime and your favorite chilly sauce.

Share this article

RELATED STORIES