Fish intestine cutlet

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Fish intestine cutlet


  • Fish intestine: 1 ½ tbsps
  • Onion: 2 medium
  • Garlic: 8 pieces
  • Ginger: 1 inch long
  • Fennel seeds: ½ tsp
  • Bread: 2 slices
  • Boiled potato: 1 medium
  • Mustard oil: 1 tbsp
  • Fennel seeds: ½ tsp
  • Dry chillies: 2
  • Salt: to taste
  • Breadcrumbs: 2 tbsps
  • Mustard oil: to shallow fry the cutlets


    • Clean and wash the fish intestine.
    • Peel the onion, wash and chop. Divide it into two portions.
    • Peel the garlic and ginger, wash and crush finely.
    • Soak the bread pieces in water and drain of water.
    • Peel the potato and mash.
    • In a small karai heat a tablespoon of mustard oil.
    • Fry the dry chillies and fennel seeds till red.
    • Add a portion of the chopped onion.
    • Add the crushed ginger and garlic.
    • Also add the fish intestine.
    • Stir fry upon medium heat for about a minute.
    • Cool and add the bread and the mashed potato.
    • Add salt to taste and the remaining chopped onion.
    • Divide it into 6-8 equal portion.
    • Make balls and flatten them.
    • Coat each cutlet with a layer of breadcrumbs.
    • Fry in a non-stick pan till done.

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