Fish cutlet with coriander yogurt chutney

6 servings
50 min
30 min
awesomely tasty when eaten right after the frying process.


Number of serving: 6

For the cutlets:

1 piece (about 150g) Mackerel/tenggiri - poached and flaked

2 small potatoes - boiled till soft, remove skin and mashed

1 tsp turmeric/kunyit powder

1 egg white (lightly beaten)

1 cup breadcrumbs

Pepper and salt for taste

Oil for frying

For the chutney:

2 tbsp yogurt

2-3 sprigs of coriander leaves (cut the roots and use the stems with leaves)

1/2 inch ginger (remove skin)

2 tbsp olive oil

Salt for taste

** Blend/process all the ingredients together.


  • For the cutlets
    Combine and mix fish, potatoes, turmeric, pepper and salt.
    Make small balls from the mixture (or any shape you prefer)
    Dip into egg white and roll over breadcrumbs.
    Fry in batches till brown in color and a crispy layer forms outside.


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