Spicy Bengal Fish Cutlets With Tangy Tomato Dip Recipe

Indian cuisine · 121 calories

Spicy Bengal Fish Cutlets with Tangy Tomato Dip recipe

About this recipe

Spicy Bengal Fish Cutlets with Tangy Tomato Dip are a perfect evening snack that combines bold flavors with simplicity. Made with fresh katla fish, mashed potatoes, and a blend of Bengali spices, these cutlets are shallow-fried to golden perfection. The tangy tomato dip complements the rich, spicy flavors beautifully, making this dish an irresistible treat. Packed with 20g of protein per serving, it supports muscle repair while offering a satisfying crunch. Easy to prepare in just 45 minutes, this recipe is ideal for casual gatherings, post-workout snacks, or even a cozy movie night. Dive into the authentic taste of West Bengal with these delectable fish cutlets!

Ingredients

  • 1 kg Fish Fillets
  • 250 g Organically Grown Baby Potato
  • 500 g Minimeal Onion
  • 100 g Garlic - Single Clove
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 200 ml Mustard Oil
  • 500 g Desi Tomato (Tamatar)
  • 100 g Icing Sugar
  • 25 g Whole Black Pepper
  • 200 G Rock Salt Powder - Sprinkler 200 G

Instructions

  1. 1. Boil the potatoes until soft, peel them, and mash them thoroughly.
  2. 2. Steam the katla fish fillets until cooked, then flake them into small pieces.
  3. 3. Finely chop the onions, garlic, green chilies, and coriander leaves.
  4. 4. In a mixing bowl, combine the mashed potatoes, flaked fish, onions, garlic, green chilies, coriander, turmeric, chili powder, cumin powder, and rock salt.
  5. 5. Add rice flour to the mixture and knead it into a firm dough for shaping cutlets.
  6. 6. Shape the mixture into flat patties, ensuring they are even in size for uniform cooking.
  7. 7. Heat oil in a pan over medium heat, and shallow-fry the cutlets until golden brown on both sides.
  8. 8. For the dip, finely chop the tomatoes and cook them with sugar, black pepper, and a pinch of salt in a small saucepan until thickened.
  9. 9. Blend the cooked tomato mixture into a smooth dip, adjusting seasoning as needed.
  10. 10. Serve the hot fish cutlets with the tangy tomato dip on the side for a delightful snack.