Tuna Fish Goan Recipes at Zoe Burdett blog

Tuna Fish Goan Recipes. Next, add the chopped onions and green chillies and fry until the onions turn translucent/pale. Mix together breadcrumbs & corn flour on a plate/tray. Heat the oil in a frying pan and add the the curry leaves and fry for a couple of seconds. Add white sauce, breadcrumbs/bread slice, coriander leaves & salt to the flaked tuna. Add the cooked potatoes to the tuna mixture & mash them & combine the two. Toss in the coriander and mint leaves and let them wilt. Add in the ginger and garlic pastes and fry on a medium heat. Combine the tuna, ground paste, bread and parsely or cilantro in a bowl. Mash & mix well with your finger tips. Make sure there are no lumps. Shape the mix into round or oval shape cutlets and refrigerate for 30 minutes. Dip the cutlets in egg, and coat well with. Taste & check the seasonings. 1 in a pan, add 2 tbsp oil. The thickness & shape of the cutlets depends upon you.

Dip the cutlets in egg, and coat well with. Add the cooked potatoes to the tuna mixture & mash them & combine the two. Mix together breadcrumbs & corn flour on a plate/tray. 1 in a pan, add 2 tbsp oil. Shape the mix into round or oval shape cutlets and refrigerate for 30 minutes. Shape the mixture as per your liking (refer notes). Add white sauce, breadcrumbs/bread slice, coriander leaves & salt to the flaked tuna. You should end up with a dry, firm mix once done. Mash & mix well with your finger tips. Combine the tuna, ground paste, bread and parsely or cilantro in a bowl.

All the Tuna Facts You Need To Know in One Place!

Tuna Fish Goan Recipes Dip the cutlets in egg, and coat well with. Soak the bread cubes in a bowl of water and then squeeze out all the water once soft. Taste & check the seasonings. 2 add the grated carrot and stir fry for a minute. The thickness & shape of the cutlets depends upon you. Add the cooked potatoes to the tuna mixture & mash them & combine the two. Add onion and fry till light brown in color. Shape the mixture as per your liking (refer notes). Shape the mix into round or oval shape cutlets and refrigerate for 30 minutes. You should end up with a dry, firm mix once done. Add in the ginger and garlic pastes and fry on a medium heat. Dip the cutlets in egg, and coat well with. Toss in the coriander and mint leaves and let them wilt. Heat the oil in a frying pan and add the the curry leaves and fry for a couple of seconds. Next, add the chopped onions and green chillies and fry until the onions turn translucent/pale. Combine the tuna, ground paste, bread and parsely or cilantro in a bowl.