Milanese style Fish Kabiraji cutlet with Cheela nest and

Green tomato Chutney


For fish kabiraji cutlet
• 2 no Fish fillet (bhetki, 100 gm each)
• 1 tsp Ginger -garlic paste
• 2 no Green chilli (minced)
• 3 tsp Lemon juice
• ½ tsp Black pepper crushed
• 2 stalks Coriander leaves (finely chopped)
• 2 no Eggs (beaten)
• 1 tbsp Milk
• ½ cup Refined flour
• 1 cup Dry breadcrumbs
• 2 tbsp Refined oil
• Salt as per taste

For cheela nest :
• 1 cup Besan
• 1 tsp Chilli powder
• 1 tsp Ajwain
• 1 cup Water
• Salt to taste
• 2 tsp Refined oil

For green tomato chutney :
• 200 gm Medium green tomato (cut into little thick slice)
• 1 tsp Onion seed (nigella seed)
• 1 tsp Ginger julienne
• 1 tbsp Refined oil
• 1 no Green chilli slit
• 1 tbsp Sugar
• 1 tsp White vinegar
• Salt to taste
• Turmeric powder a pinch


For fish kabiraji cutlet
• Rinse the fish; pat dry with paper towel, and marinate with lemon juice, salt, ginger-garlic paste and minced green chilli and keep it aside for 15 minutes.
• Now season the fish fillets with black pepper and coriander leaves.
• Meanwhile combine and mix eggs and milk in shallow bowl, marinade one piece of fish at a time and first coat with flour, then egg mixture and lastly breadcrumbs.
• Refrigerate the coat fish for 15 minutes.
• Heat the oil in a thick bottom pan, and then add fish in lower flame and fry the cutlet for 10 minutes until both sides are completely golden brown and fish is cooked.
• Remove and place into a serving plate.

For spicy Ladoo:
• Mix all the ingredients, except oil to a thick pouring consistency and leave it to rest for 15 to 20 minutes.
• Pour the mixture into a squeeze bottle.
• Heat the flat tava pan in low flame with 1 tbsp of oil, then pour it off into a container.
• Pour the mixture with the squeeze bottle (make nest) on the hot tava, leave it for a while to set and get edges brown and crisp.
• Remove from the tava pan and place it on the serving plate.

For garnish:
• Heat a pan with oil over medium flame and tempered the onion seed with ginger and green chilli, stir and add tomato and turmeric powder, cook for few minutes until tomato get little soft.
• Add vinegar, sugar, salt and little water, cover and cook until tomato get fully soft and water is soaked.
• serve the chutney with kabiraji cutlet.

Back To Recipes
Copyright © 2014 Chef Ranveer | Site Design By: Source One Interactive Media Pvt. Ltd.