Tuna fish chops

Also known as Keralan fish cutlets, these tuna fish chops by Urvi Majumdar are South Asia’s answer to France’s croquette and are ideal for a snack, or starter to serve at parties. A clever method for using up leftover mashed potatoes, they’re spiced with ginger, garlic, cumin and coriander, then deep-fried to golden, crisp perfection.

Credit: Jiwon Kim

• makes

  10

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp canola oil, plus extra to deep-fry
• ½ red onion, finely chopped
• 4 - 5 garlic cloves, finely grated
• 1 tsp ginger paste
• ½ tsp each ground cumin, coriander, chilli powder
• Salt
• 2 tbsp tava fry masala (see Note)
• 425 g tin tuna in spring water, drained
• 2 waxy potatoes, mashed
• 1 tbsp garam masala
• 2 tbsp cornflour
• 375 g breadcrumbs (see Note)
• Lemon wedges, roughly chopped coriander, tomato sauce, to serve

Instructions

1. Heat 1 tbsp oil in a large frying pan over medium heat. Once hot, add the onion, garlic and ginger. Cook, stirring, for 2 minutes, or until softened and fragrant. Add the cumin, coriander, chilli powder, a generous pinch of salt, tava fry masala and cook for 1-2 minutes, or until fragrant. Remove pan from the heat and allow to cool.
2. Place the drained tuna into a small mini food processor and blitz to a coarse paste. Transfer to a medium bowl with the mashed potatoes and mix well to combine. Add the tuna potato mixture to the spices in the pan and return the pan to the heat. Sprinkle in the garam masala and cook the mixture until fragrant. Remove from the heat.
3. Heat enough oil in a large wok or saucepan to deep-fry to 175˚C. Line a plate with paper towel.
4. Using small handfuls of the tuna mixture, shape them into gently rounded logs (around 4 cm long) to form the chops. In a small bowl, combine the cornflour with 2 tbsp water to form a slurry. Paint the cornflour mixture onto the chops, then roll in the breadcrumbs (the slurry helps the breadcrumbs stick!)
5. Deep-fry the tuna fish chops in batches for 3 minutes per side, or until golden. Remove from the hot oil with tongs to the paper towel-lined plate to drain of any excess oil.
6. Place the tuna fish chops on a large serving plate with the lemon wedges. Sprinkle with coriander and serve with tomato sauce on the side for dipping.

Notes

• Tava fry masala is a type of Indian spice blend that can be found at Indian grocery stores. One popular brand is MDH.
• To add extra flavour, combine the breadcrumbs with a mixture of lemon and herb panko breadcrumbs and peri peri breadcrumbs!
• Try different dipping sauces – whatever is in your fridge!
  

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.