Goan Mackerel Croquettes (Fish Cutlets)
The Goan-version of the popular fish croquette, made with mackerel is inspired from Goa’s Portuguese heritage but there’s also a touch of Indian-ness with the clever use of spices.
4 – 5
Canned fillets (optional)
In a pot, add the mackerel pieces with salt and cracked pepper and let them come to a boil and cook through.
Once the mackerels have cooled, flake them and discard the bones. Be gentle to avoid making it mushy.
In a grinder, blend together finely the fresh coriander leaves, green chillies, tamarind pulp, ginger and garlic to make a thick paste.
Add the finely minced onion, flaked canned sardine fillets (if adding), the green paste, garam masala, gram flour and adjust salt and pepper as necessary.
Roll the croquettes into oval-shaped cutlets of equal size and keep them in the refrigerator for about 30minutes so they retain their shape while frying.
Whisk the eggs together and pour the breadcrumbs on a flat plate.
Once the oil is heated in the wok, roll the croquettes one by one in the egg wash and breadcrumbs and deep fry lightly. Be sure not to crowd the wok and fry until lightly browned (under a minute).
When done, transfer to kitchen towels to get rid of any excess oil. Serve hot.