- Potatoes ~ 2 medium ~ chopped fine
- Olive Oil ~ few tbsp
- Jeera (cumin seeds) ~ 1 tsp
- Onion ~ 1 medium ~ chopped fine cubes
- Ginger Garlic Paste ~ 2 tsp
- Salt ~ to taste
- Turmeric powder ~ 1/2 tsp
- Indian Green Chillies ~ 1 or 2 to taste
- Red chili powder ~ to taste or optional
- Coriander powder ~ 1/2 tbsp
- Fish Curry powder ~ 1 tbsp
- Garam Masala powder - 2 tsp
- Coriander leaves ~ few stalks ~ chop part with leaves
- Tuna in water ~ 3 cans ~ drained
- Eggs ~ 2 ~ whip
- Bread Crumbs ~ enough to roll
- Water ~ as needed
Method
1. Wash, peel, chop potatoes, and boil in hot water until soft. You can continue with the other cooking while potatoes boil. Drain and set aside in mixing bowl.
2. Next pour 1 tbsp oil in non-stick pan. Place Jeera in oil until you see them dance. Add onions.
3. Add small bit of salt on onions to make them cook faster and wait until you see them become translucent. Add turmeric powder, mix, then ginger garlic paste. Fry for 1 min.
4. Add the finely chopped green chillies, fry a bit, then add tomatoes, give it 3-4 mins, stir so mixture does not burn.
5. Add red chilli powder, coriander powder, fish curry powder, and garam masala powder. Mix well and add small amount of water if it threatens to burn. Cook for few minutes.
6. Add tuna to mixture and cook for another few minutes. Not too long since the tuna is already pre-prepared. Add coriander leaves. Adjust salt and other powder/masala content as needed.
7. After a few minutes, take the tuna mixture and add to the potatoes. Mix well.
8. Wash the non-stick pan if using the same, or take another non-stick pan and heat 2-3 tbsp oil.
9. Take tuna-potato mixture and spoon out balls. Create desired shape and flatten a bit. Dip in egg and roll in bread crumbs. Shallow fry the tuna cutlets. Drain excess oil. Place on paper towels.
~Enjoy hot with ketchup or chili sauce.
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