Crispy Tuna Cutlet

Wash the tuna fish with tamarind water, then rinse with fresh water and strain excess water.

Marinate the fish with ginger paste, garlic paste, turmeric powder, chilli powder, pepper powder, fennel seeds powder, lime juice or vinegar, and salt. Refrigerate for 1 hour.

After marination, fry the fish and strain the oil.

Heat a pan over medium flame, add oil, and sauté onion, green chilli, ginger paste, garlic paste, crushed chilli powder, pepper powder, and fennel seeds powder until brown.

Mix the sautéed mixture with boiled potatoes and curry leaves.

Beat the eggs with pepper powder and salt.

Shape the mixture into cutlets.

Dip each cutlet in beaten egg, then coat with bread crumbs.

Deep fry the cutlets in sunflower oil over medium flame until crispy.

Serve hot with sweet and spicy sauce.