Tapioca Fish Cutlet Recipe – Kappa Meen Cutlet Recipe – കപ്പ മീൻ കട്ട്ലറ്റ്2016-12-21
- Yield : 10 nos
- Servings : 5
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Tapioca Fish Cutlet Recipe – Kappa Meen Cutlet Recipe – കപ്പ മീൻ കട്ട്ലറ്റ്
Tapioca Fish Cutlet is a variety cutlet prepared with tapioca and fish. Cutlet can be prepared with fish, vegetables, meat, egg, etc. It is used as a ‘nalumani palaharam’ or evening snack with a cup of hot tea
Kappa is a rich source of vitamin K, calcium and iron, all of which play important role in the protection and development of bones. Fish contains lots of vitamins, minerals, calcium, iron, etc to maintain a good health. Kappa or Tapioca is good for health and it contain lots of vitamins, minerals, calcium, protein and carbohydrates. Tapioca is widely consumed in the Indian state of Kerala usually as breakfast or as a snack in the evening.
Try out this tasty recipe at your home.
- Kappa / Tapioca - 500 kg
- King fish pieces - 300 gm
- Onion - 2 nos ( chopped )
- Green chilly - 3 nos ( chopped )
- Ginger garlic paste - 1 tsp
- Red chilly powder - 3/4 tsp
- Turmeric powder - 1/2 tsp
- Pepper powder - 1/4 tsp
- Coriander powder - 1/2 tsp
- Garam masala - 1/4 tsp
- Water - 500 ml
- Coconut oil - 5 tsp
- Curry leaves - few
- Coriander leaves - few
- Vegetable oil - 300 ml
- Egg - 1 no
- Bread Crumbs - 1 cup
- Salt to taste
Clean the fish pieces with water. Marinate the fish pieces with 1/4 tsp of red chilly powder and salt. Keep aside for 5 minutes.
Heat a pan and add fish pieces and 200 ml of water. Cook for 5 minutes and remove all the fish bones.
Peel the skin of kappa ( Tapioca ) and cut into small pieces and clean with water.
Heat a pressure cooker and add kappa, 300 ml of water and turmeric powder and cook for 10 minutes. When it becomes tender, add salt. Drain the water and keep it aside. Then with the back side of a spoon or fork, mash the cooked tapioca and keep it aside.
Heat 5 tsp oil in a non stick pan, saute chopped onion, ginger garlic paste, green chilly and curry leaves for 5 minutes.
Add 1/2 tsp of red chilly powder, turmeric powder, coriander powder, pepper powder and sauté for two minutes on a low flame.
Add garam masala, chopped coriander leaves and mix well. Add cooked fish, salt and mix well.
Add mashed tapioca / kappa and mix everything together well. Check the salt and add if needed. Remove from the fire and allow it to cool.
Make small balls from the mixture like a lemon size and flatten with palm.
Beat egg well with a spoon and keep it in a small bowl. Put bread crumbs in a plate and keep aside.
Dip it in the beaten egg and then roll in the bread crumbs.
Heat vegetable oil in a pan and fry the cutlet untill golden brown. Drain the excess oil with a tissue paper.
Tasty Tapioca Fish Cutlet is ready.
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