Fish Cutlets : Memories of childhood

The thing about fish cutlets is that it invokes memories of childhood. Back when we were much younger, fish cutlets was the speciality of our then neighbour cum babysitter. If we were in luck for the day, aunty would pack a tupperware filled with her prized fish cutlets for us to take home in the evening. We're all grown up now and do not meet her regularly but she still sends over a tupperware filled with fish cutlets whenever she prepares them. Sigh, the kind of things sweet old ladies do that would totally make your day.

My brother was craving for a fix of fish cutlets lately and so we had decided to make some on our own. Works great as a snack with mint chutney - something you could actually serve guests at a cocktail party or works equally well as a side dish with rice and curry.

Fish Cutlets

What you'd need
250g Spanish Mackerel ( Malaysian = ikan tenggiri)
250g boiled mash potatoes
1 red onion - chopped fine
1 green chilli - chopped fine
a sprig of coriander leaves - chopped fine
2 tsp chilli powder
1 tsp pepper powder
1 tsp garam masala
1 tsp coriander powder
1 egg - lightly beaten for coating
Oil for deep frying

This is how you make it
1. Boil fish slices in water for about 10 minutes till soft.
2. Drain water and allow fish to cool. Remove skin & bones from the fish and flake the fish using a fork or your clean fingers.
3. In a separate bowl, mix together mashed boiled potatoes, red onion, green chilli, coriander leaves. Add flaked fish, salt, chilli powder, pepper powder, garam masala and coriander powder.
4. Mix ingredients well and form balls. Dip in the lightly beaten egg to coat and deep fry till golden brown.
5. Serve hot with mint chutney.

Mint chutney
1. Blend the following ingredients in a mixer :
200 g of mint leaves , 4 green chillies, 1 onion, small piece of ginger, small piece of garlic.
2. Add salt, juice of half a lime , ¼ cup of scrapped coconut and blend till a fine texture is achieved.
3. Serve chilled.