Crispy tuna fish cheese cutlets #recipe #cutletrecipe #viral #foodie #cooking #couplegoal #foodlover

Crispy Tuna Fish Cutlets Ingredients 2 cans tuna (about 300–350 g), drained well 3 medium potatoes, boiled and mashed 1 large onion, finely chopped 2 green chilies, finely chopped curry leaves finely chopped 1 tbsp ginger-garlic paste 2 tbsp chopped coriander leaves ½ tsp turmeric powder 1 tsp red chili powder 1 tsp kitchen king masala powder 1 tsp garam masala ½ tsp cumin powder (optional) Salt to taste cheese (optional) For Coating 2 eggs, beaten 1–2 cups breadcrumbs Oil for deep frying Method 1. Heat 1 tbsp oil in a pan. 2. Sauté garlic ,curry leaves and onions until soft. 3. Add ginger-garlic paste and green chilies. Cook for 1 minute. 4. Add turmeric, chili powder, kitchen king masala , garam masala, cumin, and salt. 5. Add the drained tuna and cook for 3–4 minutes until dry. 6. Remove from heat and mix in coriander . 7. Once cooled, combine with the mashed potatoes. 8. Make a round dough , stuff cheese pieces and give Shape into hearts ovals, or rounds. 9. Dip each cutlet in beaten egg, then coat well with breadcrumbs. 10. Chill for 20–30 minutes for firmer cutlets. 11. Deep-fry in medium-hot oil (170–175°C) until golden brown, about 3–4 minutes per side. 12. Drain on paper towels and serve hot. Tips for Extra Crispy Cutlets Drain the tuna completely to avoid a soggy mixture. Chill the shaped cutlets before frying. For an extra crunchy coating, dip in egg and breadcrumbs twice. Fry in medium-hot oil; oil that’s too hot will brown the outside before the inside heats through. Serve With Mint chutney Garlic mayonnaise Tomato ketchup A fresh salad or fries