Crispy Maharashtrian Style Pomfret Cutlets

Pomfret Cutlets
Maharashtrian Pomfret Cutlets

This is a simple to apply step-by step Recipe for making at home crispy and spicy authentic Konkani Maharashtrian Style Pomfret Fish Cutlet or Paplet Che Khamang Cutlet, in Marathi. This is very tasty and spicy Fish-Cutlet, which is suitable for the main course of any kind of party or even as a starters snack for cocktail or kitty parties.

The Marathi language version of the same Fish-Cutlet recipe and its preparation method can be seen here – Tasty and Delicious Pomfret Cutlets

Preparation Time: 60 Minutes
Serves: 12 Pomfret Cutlets

1 Medium sized Pomfret Fish
2 Small size Onion
2 Medium size Potaoes
¼ Cup Coriander Leaves
1 Teaspoon Lemon Juice
¼ Cup Coconut (grated)
Salt as per taste
Oil for frying the Pomfret Cutlet

For the Masala (grind)
2 Green Chilies
1/2” Ginger Piece
7 Garlic Petals
½ Teaspoon Cumin-Coriander Seeds Powder
½ Teaspoon Pepper Corn Powder

For the Binding
1 Egg
2-3 Toast (powder)

 Pomfret Cutlets
Maharashtrian Pomfret Cutlets

Boil the Potatoes. Chop the Onion, Coriander and grind the Ginger-Garlic-Green Chili into a paste.
Clean and wash the Fish and keep it aside.
Take a vessel and add 3-4 cups of Water and keep it on a medium flame.
Keep a strainer over the vessel and then keep the Fish over the strainer.
Cover the strainer with a stainless steel plate and stem it for 10-12 minutes.
Remove the Fish and remove the thorn from the Fish.
Then mash it.
Mix the Fish-Flesh, grounded Masala and the mashed Potatoes.
Heat a teaspoon Oil in a Kadai and add the chopped Onion, saute for 2 minutes and then add the Fish mixture, Salt, Lemon Juice, copped Coriander Leaves.
Mix it well and saute for 2-3 minutes.
Prepare 12 equal sized balls from the mixture and flatten them from the center.
In a bowl take the beaten Egg and another bowl take the Toast Powder.
Heat the Oil in a Kadai and dip one ball in the Egg batter and then roll it into the Toast Powder.
Then deep-fry the Cutlet until the color changes into light brown.
Prepare the remaining Cutlets using the same procedure.
Serve hot.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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