Mangalorean Catholic Cuisine

Method

1. Wash the fish pieces with salt & turmeric (to remove the fishy smell) and allow to drain on a colander. Marinate it with 1 tsp cumin powder, 1 tsp pepper powder, 1/2 tsp turmeric powder, salt & 1 tsp lime juice. Keep aside for 15-20mins.
2. Finely mince each of the ingredients mentioned under 'To be finely minced'. Heat oil in a non stick pan and fry the ginger, green chillies for a couple of seconds and then add the minced onions and fry till they turn pinkish. Add the minced coriander and mint leaves and fry till you get a nice aroma (takes about 12-15 seconds). Toss in the remaining cumin & pepper powders and lime juice, stir and turn off the flame. Allow this mixture to cool.
3. Boil/cook the marinated fish pieces with 1/2 cup of water till the pieces are tender and almost all the water has been absorbed/evaporated - a little moisture should be retained. Let the fish not get too dry or else it will lose its juiciness and flavour. Remove onto a plate, allow to cool and mince it finely and evenly (for best results pulse it in a food processor/mixer grinder with a mincing blade).
4. Transfer the minced fish in a large bowl, add the fried onion mixture and mix well. Adjust salt to taste. Try to shape the mixture into balls - if they don't hold shape, then wet the bread slice lightly (with about 1tbsp water), mash it & add it to this mixture. Form a lemon sized ball and flatten it in the centre of your palm. Continue to make balls until the mixture is used up.
5. Heat oil in a non stick frying pan, gently dip/coat each cutlet in the egg whites and fry the cutlets on a medium flame till golden brown on both sides.
6. Serve hot as a meal time accompaniment or as a starter along with ketchup or dip of your choice and a garnish of tomato wedges, onion rings and lime slices.