Mackerel Cutlets

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

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

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

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.