Short’s Kitchen: Curry Fish Cutlet

CURRY FISH CUTLETS

So, Short and Bald don’t always eat out. When we’re at home, guess who does all the cooking?

BALD: I would cook but I wouldn’t want my hair to keep falling in the food while I’m preparing it.

SHORT: He’s not sexist, he’s just a danger to himself and others in the kitchen.

Short is going to make Curry Fish Cutlets today. They’re simple and delicious and only very lightly battered, so don’t worry too much about calories.

Ingredient: Fish, Salt, Pepper, Eggs, Flour, Curry Powder, Breadcrumbs

1. If cutlets are frozen, make sure to defrost them first and remove any water.

2. Sprinkle them with a pinch of salt and pepper and leave them for 15 minutes.

3. Mix flour and curry powder. I use two big soup spoons of each for 3 large pieces of fish.

4. Roll the cutlets around in the mixture, making sure they’re covered all over.

5. Now, dip the curry covered cutlets in the beaten egg mixture (a pinch of salt if you like it a bit saltier)

6. Final step of preparation is to roll the fish around in the breadcrumbs.

7. Cover the surface of the pan with vegetable oil (3 big spoons) and cook the fish on both sides until they look nice and crispy. I start with high heat for 2-3 minutes and change it to low till cooked.

8. NICE and CRISPY!

9. Serve with lemon and maybe a bowl of rice. I served the fish with my home made Kimchi (cabbage and radish for which I’ll post the recipe one day soon…).

BALD: This is divine! I couldn’t have made it better myself. Really, not in a million years! But I’m a GREAT eater.

SHORT: Just leave the plate this time, I can’t keep buying new plates. And you know what the doctor said about your stomach.

Well, it was another fun and happy eating experience for Short and Bald. And let’s face it, a lot cheaper too.

*This recipe I learned from Eugune  (www.unolee.com)