Tikka is a Persian word meaning pieces or chunks of meat. Tikka in Indian cooking terms can mean the same, like chicken tikka, paneer tikka, or fish tikkas. However, in Indian culture, the term “tikka” also refers to the round dot that Indian women put on their foreheads. This dot is also called a bindi. So, in India, the cooking term tikka is also a word for round patties or cutlets, like allu tikka, vegetable tikka, keema tikka, etc.
Growing up in India, most of the fish we ate was fresh, although we did have some imported canned sardines, canned herring, and other canned fish. However, we never had canned tuna. When I saw cans of tuna on the grocery shelves in the USA, I was intrigued. I soon learnt to use them to fix sandwiches and casseroles. Then one day, my twin came on a visit and fixed us some tuna cutlets. This recipe is a variation of the one she fixed.
A slightly tangy, spicy fish cutlet made together with mashed potatoes, spices, and herbs.
Masala Tuna Tikkas (Spicy Tuna Cutlets)
Ingredients
- 1 7 oz can tuna in water (Albacore or otherwise )
- ¼ cup yellow or red onions (finely chopped-approximately 2 oz)
- 2-3 medium potatoes (approximately 9 oz )
- 2 oz fresh green cilantro (coriander leaves) (chopped)
- 1-2 tsp green chilies (optional) (finely chopped, adjust to suit your taste)
- ¼ tsp red chili or cayenne (adjust to suit your taste)
- 1 tsp cumin powder
- ¼ tsp garam masala
- ½ tsp black pepper powder
- 1 tsp amchur powder (available at your local Indian grocery store)
- 1 tsp salt (adjust to suit your taste)
- 1 medium egg ( or the egg wash )
- dash pepper and sal (for the egg wash )
- 4 tbsp oil ( to shallow fry the tikkas)
Instructions
To Prepare
- Scrub and boil the potatoes with enough water to cover them (approximately 25-30 minutes).
- Insert a skewer to check if the potatoes are done. Then, pour the hot water out of the pan and add cold water several times to cool the potatoes.
- When the potatoes are cool enough to handle, peel and mash them in a bowl. If they are still a little hot, leave to cool.
To Cook
- Open the 7 oz can of tuna and drain out all the water. Use a strainer to drain out as much as you can. Spoon into a medium-sized bowl.
- Now add the boiled and mashed potatoes along with the onions, chopped cilantro, green chilies, and spice powders. Mix well together, ensuring there are no lumps and all the ingredients are well blended. If you prefer to use a food processor, then you can put the ingredients into it and pulse a few times till coarsely blended.
- Divide the mixture into eight portions. Form into tight balls and then flatten into round, compact cutlets. Refrigerate for 10-15minutes.
- Break the egg into a wide bowl, add a dash of pepper and salt. You can also add a dash of chili powder if you like it spicier.
- Beat lightly until the yolks are blended. Set aside near your cooking area.
- Now, heat the oil in a large, deep frying pan.
- Dip the cutlets in the eggwash, drain excess wash back into the bowl, and shallow fry 3 minutes on each side till nice and golden.
- Serve with mint, coriander chutney, or ketchup. The cutlets can be used as snacks, or for lunch or dinner.
Notes
