Stuffed Fish Cutlets Recipe

Stuffed Fish Cutlets Recipe

Stuffed Fish Cutlets Recipe

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Pakistani
Servings 5
Calories 123 kcal


  • 1 tbsp Oil
  • cup Chopped Onions
  • 2 inch Minced Ginger
  • 2 Chopped Green Chilies
  • 2 sprig Curry Leaves
  • ½ tsp Turmeric Powder
  • 425 g Fish
  • 3 Potatoes
  • 1 tsp Black Pepper Powder
  • 1 tsp Garam Masala
  • 2 Eggs
  • 2 cups Bread Crumbs
  • Salt To Taste
  • Oil For Frying


  • Heat oil in a pan over medium-high heat. Add onions, ginger, green chilies and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions start to brown. Add ground turmeric. Fry, stirring, for a few seconds.
  • Add drained tuna. Sauté, stirring occasionally, for 2-3 minutes. Add ground black pepper and heat through. Remove from heat. Leave to cool.
  • Add potatoes and garam masala to the cooled tuna mixture. Season with salt. Make 26 small balls out of the mixture and press down lightly to form round or oval shaped patties or cakes. Set aside.
  • Place eggs and breadcrumbs in two separate bowls. Dip each cake or cutlet in the egg and then roll in breadcrumbs.
  • Meanwhile heat oil for deep frying in a large pan over medium-high heat. Add cutlets (in batches) to the hot oil and deep fry. Flip over to cook both sides. When the cutlets turn golden, remove them from oil with a slotted spoon, and drain on an absorbent towel. Serve with onion salad (challas) and ketchup.
  • Note:
    If using fresh fish, steam the whole fish and separate into tiny pieces. If the fish has bone, debone them. Make sure you remove all the tiny bones.

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