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We hope you got insight from reading it, now let’s go back to spicy fish croquettes recipe. You can cook spicy fish croquettes using 19 ingredients and 13 steps. Here is how you do it.
The ingredients needed to make Spicy Fish Croquettes:
- Provide 500 g Fish fillet
- You need Potato – 2, medium-sized- boiled
- Take 2 tbsp Oil
- Take 1/2 tsp Cumin seeds
- You need Curry Leaves - 3-4, chopped
- Use Onion – 1, finely chopped
- Get 2 tsp Ginger and garlic paste
- Use Green chili – 1-2, finely chopped
- Provide 1/2 tsp Turmeric powder
- Prepare Red chili powder – 1 tsp (adjust)
- Provide 1/2 tsp Garam Masala powder
- You need to taste Salt
- Prepare 1/4 tsp Black Pepper powder
- Use 1/2 tsp Amchur powder
- Prepare Coriander leaves – 2 tbsp, finely chopped
- Provide Egg – 1, large
- Get Breadcrumbs – 1 cup or more
- Take Salt and pepper - for seasoning
- Get Oil for Deep/Shallow fry
Instructions to make Spicy Fish Croquettes:
- Clean and cut Fish fillet into very small pieces and keep it aside. Mash the potatoes and keep it aside
- In a large pan or deep skillet, heat the oil. Splutter cumin seeds and curry leaves
- Add onions and saute until translucent. Add the ginger-garlic paste and chopped green chili and saute well till the raw smell is gone.
- Now add the turmeric powder, red chili powder, and garam masala powder and saute for a few seconds.
- Add the fish pieces and salt. Cook the fish on all sides. When the fish is opaque (cooked), mash it lightly with the spoon
- Add the mashed potatoes and stir to combine well with the masala and fish. Cook together till mixture is dry.
- Sprinkle black pepper powder, amchur powder and coriander leaves, mix well and remove from heat. Allow to cool completely
- Whisk the egg, season lightly with salt and pepper in a shallow bowl. Take breadcrumbs in another bowl.
- Pinch lime-sized balls of the fish filling, shape into cutlets or as desired
- Dip each patty in the egg, then roll generously in breadcrumbs. Transfer to a large tray or plate. Do until completed
- Freeze for later use or use it immediately, its best to refrigerate it at least 30 minutes before frying
- Deep fry the croquettes until golden brown on all sides over low medium heat. Drain excess oil over tissue paper
- Serve hot with chutney or sauce
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