Trout Cutlets

Ingredients

• two pounds of trout
• half a teaspoonful of ground white pepper
• half a teaspoonful of turmeric
• half a teaspoonful of ground onions
• a large teaspoonful of salt
• four tablespoonfuls of water
• a cupful of rice flour
• two well-beaten eggs

Method

1. 1

   Remove skin and bones from trout, mince finely, and pound to a paste.

2. 2

   Mix in pepper, turmeric, ground onions, salt, water, rice flour, and eggs.

3. 3

   Form into round balls, flatten to size of five-shilling pieces, string on skewers, brush with melted ghee, roll in plantain leaf, and grill.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 115. The excerpt below is the record exactly as published.

two pounds of trout, mince very fine, and pound to a paste. Rub in half a teaspoonful each of ground white pepper, turmeric, ground onions, a large teaspoonful of salt, four tablespoonfuls of water, a cupful of rice flour, and two well-beaten eggs. When thoroughly mixed, take small portions and make into round balls, then with the hands flatten them out 276 CENTRAL PROVINCES (Mussulman) to the size of five-shilling pieces and half an inch thick. String them on to iron or silver skewers, brush over with melted ghee, and roll in a plantain leaf (buttered paper will do). Grill in front of or over the fire. Eat with chapatee and fish chutney. Keera Chahkee. (Curried Cucumbers.) Cut two pounds of cucumbers into inch lengths and steep in salt and water for two hours. Carefully drain as much of the moisture away as you possibly can, after which put them in a pot along with a teaspoonful each of ground onions, turmeric, coriander, and chillies, also four ounces of melted ghee and four of sliced onions which have been fried together, and stew gently till tender but not pulpy. Chuckunda. (Curried Beetroot.) Boil two pounds of small roots till tender. When quite cold remove the skin very carefully ; cut in slices and place in a pan with four ounces of melted ghee, a teaspoonful each of salt, turmeric, coriander, ground onions, and chillies, and half a cup of milk curd. Stew at the side of the fire for fifteen minutes. Eat with meats, vegetables, rice, and bread. Cofta-ka-Ccjrree. (Minced Kid Balls.) Mince and pound to a smooth paste two pounds of kid. Mix with this a large tablespoonful of strong broth made from the sinews and bones from the n e.it, 277 BANQUETS OF THE NATIONS a tablespoonful of ground onions, a ground red chilli, a teaspoonful of salt, a cupful of ground rice flour, and two well-beaten eggs. Mix all this very thoroughly, and take small portions in the hands and form into balls rather larger than walnuts. In six ounces of boiling ghee fry two large onions finely shred, a teaspoonful each of ground turmeric and cumin, and half a teaspoonful each of caraway, aniseed, and red chillies. Now brown the balls ; add half a cupful of the broth, the same quantity of cream (milk reduced to a fourth of its bulk by boiling), a pinch of red pepper, and a little more salt. Stew very slowly for at least two hours. Eat with rice or chapatee and chutnies. Kabutar Bhahjee. (Fried Pigeons.) Cut up six pigeons into halves. Stab the breasts and legs with a sharp knife. Rub them with a mixture of half a teaspoonful each of coriander and green ginger, a quarter-teaspoonful each of ground onions, carda- moms, cinnamon, and black pepper, and a good half teaspoonful of salt. Let them soak in this for an hour. Fry in eight ounces of boiling ghee one pound of finely- sliced onions ; when a red brown, place to the one side. Put into the ghee half a teaspoonful of ground red chillies and quarter of a teaspoonful of turmeric

Cook this with the app: pantry check, scaling, and the assistant.