Brunei Cutlets
Tuna, curry and potatoes deep-fried until golden and spiced with chilli and cinnamon for a Bruneian dish.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- medium
- 1
Drain the two cans of tuna. Heat the oil in a skillet (frying pan). Add crushed ginger and garlic, stir, add onions, green chili, curry leaves and cinnamon.
- 2
Cook until the onions are tender light brown. Add drained tuna, stir all together. Allow to cook for a few minutes.
- 3
Add the drained tuna liquid. Stir and allow to cook until the liquid is dry. Add salt, pepper and cardamom powder.
- 4
Stir until well mixed. Turn off heat. Add potatoes and mix well. Separate the mix and shape in to small (2 inch diameter) balls or thick discs.
- 5
Coat the balls with beaten egg and then with the toasted bread crumbs. Deep fry in hot oil until light brown.
- 6
Cutlets (made in to thick disc shapes) are great with rice & curry.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
