Goan Fish
Cutlets or Fish cakes are known as "Almon”. Almon comes from Portuguese
name Almondegas de Peixe which means "Fish meatballs". Here is a recipe for those in search of the
perfect Goan fish cutlet, one you can enjoy as a starter or in between some
soft bread with some green chutney as a Goan fish burger.
Ingredients
6 medium
sized Mackerels (gutted, scaled, cleaned and kept whole)
1 tsp Turmeric Powder
1 tsp Turmeric Powder
2 tsp
Vinegar
2 big
Onions, finely chopped
1 tomato,
finely chopped
3 Green Chillies, minced (or more if you like the heat)
2 tbsp Ginger-Garlic paste
3 Green Chillies, minced (or more if you like the heat)
2 tbsp Ginger-Garlic paste
2 tblsps
oil
A small
handful Green Coriander, chopped
1 Egg
2-3 bread slices, soaked in some water
Juice of one lime
1 tsp Pepper Powder
1 Egg
2-3 bread slices, soaked in some water
Juice of one lime
1 tsp Pepper Powder
Salt to
taste
1 Egg to
coat the cutlets
Rice
flour/Semolina
Oil to
shallow fry
Preparation
Steam the fish in a little water with the turmeric
powder, vinegar and some salt to season, cool. Drain the fish, remove the bones
and shred
the flesh well using your fingers or a fork. Set aside.
Heat oil
in a pan and fry the onions till soft and light brown. Add the ginger garlic
paste, tomato and green chillies and fry till the tomato is cooked. Cool this
mixture and add it to the mashed mackerels. Add the lime juice, egg, beaten
lightly, coriander and soaked bread that had been squeezed. Season with salt
and pepper. Mix well.
Shape into cutlets; coat them with the egg and rice flour or semolina and shallow fry till brown and crunchy on both sides. The mackerel cutlets can be served hot with some lime and some tartar sauce.
Shape into cutlets; coat them with the egg and rice flour or semolina and shallow fry till brown and crunchy on both sides. The mackerel cutlets can be served hot with some lime and some tartar sauce.