2 small tins light tuna
2 large onions finely chopped
2 tbsp ginger finely chopped
1 tsp finely chopped garlic
5 green chillies finely chopped
1-2 eggs well beaten
1 small potato boiled and mashed
3 sprigs curry leaves finely chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
2 tbsp oil for saute
Bread crumbs for coating
Oil for deep frying
2 tbsp cloves
2 tbsp cardamom
2 tbsp aniseed
3 small cinnamon sticks
Dry roast all garam masala ingredients, cool and powder.
Remove all water from the tuna, pour fresh water and discard. Keep the mince aside.
Pour 2 tbsp of oil in a pan and saute ginger, garlic, green chillies and curry leaves on low flame for a few seconds.
Add onions and saute until transparent.
Add all the powders and continue to saute. Add garam masala.
Add salt and cook until well blend.
Add the fish mince and cook well. There should be no water in the mixture.
Remove and cool.
Mix the mashed potatoes and blend well.
Make oval or round patties, dip in beaten egg, coat with bread crumbs and deep fry.
The patties can be made and frozen. Deep fry when required.
Serve hot with an onion salad and mint/ tamarind chutney.