Crispy Malabar Fish Cutlets with Tangy Tomato Sauce
40 minutes
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About Crispy Malabar Fish Cutlets with Tangy Tomato Sauce
Experience the vibrant flavors of Kerala with this authentic Malabar Fish Cutlet recipe! These golden-brown cutlets are made with perfectly seasoned fish (I used pre-marinated Malabar fish from Licious, making it super easy!), creating a delightful crispy exterior and a tender, flavorful interior. The accompanying tangy tomato sauce adds a burst of freshness and complements the fish perfectly.This recipe is perfect for a quick weeknight meal, a delicious appetizer, or a fun weekend project. The combination of crunchy cutlets and zesty sauce is irresistible! Serve them hot with a simple salad for a complete and satisfying South Indian-inspired meal.Inspired by my participation in the Belly Nirvana campaign, I've added my own twist to the tangy sauce and suggest serving with a fresh salad for a complete culinary experience. Get ready to transport your taste buds to the sun-kissed shores of Malabar!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Tangy Tomato Sauce
- 1 tsp Cumin seeds
- 1/2 tsp Peppercorn black
- 1 medium Onion finely chopped
- 1 inch Ginger finely minced
- 2 clove Garlic minced
- 2 medium Tomato finely chopped
- 2 tbsp Oil vegetable or coconut oil
- 1/2 tsp Chili Powder adjust to taste, red
- 1/4 tsp Turmeric haldi
- 1 tbsp Coriander Powder dhania
- 1.5 tsp Salt or to taste
- 1 tbsp Coriander for garnish
For the Fish Cutlets
- 500 gm Malabar Fish or use your preferred fish and marinade, pre-marinated
- 2 tbsp Oil for shallow frying
For Serving
- 1 cup Salad diced carrots and cucumbers
Instructions
Prepare the Tangy Tomato Sauce
- Dry roast cumin seeds and black peppercorns until fragrant. Add finely chopped onions, minced ginger and garlic and saute until softened.
- Add chopped tomatoes and cook for 3-4 minutes until a paste forms.
- Heat oil in a pan. Add the tomato paste, red chili powder, turmeric powder, coriander powder, and salt. Saute until oil separates.
- Garnish with fresh coriander leaves.
Cook the Fish Cutlets
- Heat oil in a pan. Add the pre-marinated fish cutlets and shallow fry until golden brown and cooked through, turning occasionally. Avoid deep frying to prevent dryness.
Serve
- Serve the fish cutlets hot with the tangy tomato sauce and a fresh salad of your choice.
Recipe Notes
Expert Tips
- For best results, use a pre-marinated fish like the Licious Malabar fish marinade. You can adapt other fish as well.
- Adjust the amount of red chili powder to control the spice level of the sauce.
- Shallow frying the cutlets ensures they remain moist and flavorful. Avoid deep frying, which can dry out the fish.
- Feel free to experiment with other vegetables in the salad, such as shredded cabbage or bell peppers.
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Recipe Nutrition
Calories: 236kcalCarbohydrates: 3gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 1gSugar: 2g
Ajay Arora
Articles: 7
4 Comments
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This looks so good! Can’t wait to cook it.
So delicious! Excited to make it.
Thanks for the inspiration! Looks tasty.
Absolutely delicious! Thanks for sharing.