Goan fish cutlets

It’s been quite a week fellow-bloggers and friends. I’ve been consumed with eating, sleeping and dreaming about WordPress.  I decided to take the Blogging 101 course online to tweak and refine my site, and it has proved to be invaluable.  There are daily assignments, interactions with the instructors and fellow bloggers from around the world.  I’d highly recommend it!

On another note, when dear Nandini first asked me to do a guest post for her blog, I happily obliged.  We had both met via the blogging world and share the same roots from Goa.  But having never lived in Goa myself, I always found myself trekking around her blog and feeling the old cravings return when going through some of her posts featuring Goan cuisine.  Nandini has a great blog, she explains the Goan culture and history pretty well, she posts a wide selection of Goan dishes and visits Goa pretty frequently.  I do believe I’ve already made reference to her blog on one of my previous postings.  Click here to learn a bit more about the Goan culture and food on her blog.  When I first learned that Nandini imported some of these wonderful spices and masalas all the way from Goa, I was hellbent on finding out how I could get some of them in my own kitchen.  Today’s recipe for fish cutlets has the popular Goan vinegar which is very hard to find anywhere else, but in Goa.  It is made from the toddy of the coconut tree.  This vinegar is used in a variety of  dishes in Goa.  Those familiar with Goan cuisine, will know the ever famous vindaloo dish that originated in Goa.  Vindaloo is made with the Goan vinegar, as is the Recheado masala I used for the fish cutlets.   I think you will find Nandini’s explanation of how the vinegar is produced very interesting.  Click on the word vinegar.

You can order some of these spices and pastes from Nandini’s website, Goan Imports.  Using Recheado masala in the fish gave the cutlets a wonderful tangy, spicy and authentic taste which is sure to please every palate.  Click on the above links to learn more.   I also used the cafarel masala/paste to make a spicy ground chicken shepherd’s pie for last night’s dinner.


  • 2 lbs cooked tilapia or any white fish
  • 1 onion finely chopped
  • 1 beaten egg
  • a handful of cilantro finely chopped (fresh coriander)
  • 1/2 jalapeno finely chopped
  • 1/2 cup cream of wheat or panko breadcrumbs
  • 1/2 can of sardines
  • 1 potato cooked and mashed
  • 1 tablespoon Recheado Masala (more to suit your taste)
  • salt and pepper
  • oil for pan frying


  1. Squeeze the liquid from the cooked fish, breaking it apart with a fork.
  2. My secret ingredient in the fish cutlets is half a can or a can of sardines.  My mother in law used to make hers this way; I find it really adds additional flavor to the fish.
  3. Boil the potato, mash it and add to the fish.  It makes it softer inside and easier to form.
  4. Add the rest of the ingredients, onion, cilantro, egg, jalapeno, recheado masala, salt, pepper.
  5. Form into individual cutlets, coat with panko breadcrumbs or cream of wheat and pan fry.



There you have it friends, Goan fish cutlets – serve it with a dry lentil curry ,chickpea curry or any other curried vegetable.  A meatless, healthy meal, just the ticket for a cold winter’s day.  Visit Nandini’s blog site for more information on Goan foods, Goa’s culture and general information on this beautiful state in India.


I’m heading over to Angie@The Novice Gardener  with another contribution for FF #50 this week.  Her two lovely co-hosts Selma@Selma’s Table and Sue@BirgerBird will welcome everyone with their contributions.  Be sure to click on their links to take you to their wonderful blogs.



  1. Hey Loretta! This post is so interesting on a few levels! First off, I love Indian cuisine and have always dreamed of going to Goa! Secondly my eyes hit the Recheado Masala and I was wondering what the heck that was. I am going to Nandini’s site next to check out some of her stuff! Thirdly, I have been dreaming of making some kind of fish cakes in the next little while. Mind you my freezer is full of salmon, so I may have to find some spices that go with that fish.
    Great post! Beautiful dish! :D

    Liked by 1 person

    1. Wow Juliana, I’m so impressed, you’ve heard of Goa? Do you live in the US or the UK? :)). I ask that,because a lot of folks in the USA have never heard of Goa, on the west coast of India. You can definitely make salmon cutlets and use some of that paste too. Or I think Nandini has a recipe with that same spice on salmon. Give it a try! Thanks so much for the visit, and would love to hear how you make out. I too absolutely love Indian dishes, especially in the winter time, they are so comforting aren’t they? Thanks for the visit Juliana :)


      1. Hi Loretta. I live in Canada and work with many people from India. Vancouver has a huge Indian population, so we have lots of exposure to everything Indian. Excellent news about the salmon cakes. I’ll keep you posted with my progress!

        Liked by 1 person

      2. OK, that makes sense now, you live in Canada, that’s why you’ve heard of Goa :)). Jokes aside though, Vancouver is gorgeous, and yes, if I remember there’s a large Sikh population there. I used to live in Toronto before we moved to the USA, we still visit TO every few months as ma in law is in a home there. Have a great weekend :)


    1. ha ha Judi, Goa is a state on the west coast of India, the people of Goa are called Goans :). Yes, I think any fish would really work out fine. Let me know if you try it :)


  2. I am almost to the bottom of my masala paste and very sad about it. I use it almost every day but never for what looks like an Indian version of crabcakes except fish and not crab. Fantastic! THis would work so well with seafood as it is usually so mild I don’t care for it! Great work on the WordPress immersion and I will seriously consider looking into it! Have a great time at the party Loretta and so nice to see you as always!

    Liked by 1 person

    1. Thanks so much Sue, and thanks a ton for co-hosting too :). What kind of masala paste do you have? Some of these ready-made masalas work a treat don’t they? You don’t have to be fussing in the kitchen bringing out the blender, the food processor etc. It’s all ready to be used. I’m still in awe of your last post, the colors were just…. dang it, there are no words to describe it. Have a great weekend :)


  3. Wow Loretta, thank you so much for the lovely blog post and a mouthwatering recipe. Love the way you story tell your recipes :-). Looking forward to seeing someday your recipe of the Cafreal Chicken Shepherd’s Pie.

    Liked by 1 person

  4. Reblogged this on Goan Imports and commented:
    Thank You Loretta from “Safari of the Mind” for writing the blog post for a mouthwatering Goan Fish Cutlet Recipe which is very versatile and work’s with any fish of choice. Thank you for the kind mention on your blog. I very much appreciate it and am also looking forward to seeing your Cafreal Chicken Sheperd’s Pie Recipe in the near future :-).

    Liked by 1 person

  5. Hi Loretta,
    Loved the fish cutlet recipe. My mom used to make these in India and I have been wanting to try them out for quite some time. Great to know that Tilapia works well.
    I love Rechado paste. I have to try Nandini’s rechado paste soon.
    My ancestors migrated from Goa to Vengurla in Konkan. Goa is simply awesome!

    Liked by 1 person

    1. Ahh you’re familiar with rechado paste Sandhya? That’s great, you can order it straight from Nandini’s website. I’m not sure where Vengurla is, so I’ll have to look that up on the map, but that’s interesting to know. Yes, Goa is great, but it has changed so much recently, and not for the better. I think the last time I visited was about 10 years ago.

      Liked by 1 person

      1. I have not been to Goa for quite some time either but used to go there every two years as a child and have very fond memories of Goa and its awesome food!

        Liked by 1 person

    1. Ahh thanks Naina, it’s great that you’re familiar with Goan cuisine. There’s just so many genres in Indian cuisine isn’t there? I do so love cafreal too, and have used the actual spice in so many different dishes. I make my own version of the green masala too with plenty of fresh coriander and other spices in the blender. Thanks for stopping by. Oh and by the way, great job on your pani puris and the recognition you received :)


  6. That looks very tasty. I’m curious, I don’t eat gluten. Any suggestions for a gluten free option? One ingredient suggestion you made was cream of wheat, do you think cream of rice would work as well?
    I have used crushed rice crackers in numerous items that have worked out fairly well.

    Liked by 1 person

    1. Thanks for stopping by Daring to Dream, I personally think your crushed rice crackers would work a treat. Anything that would make it crunchy when you pan fry it, would work well. :).


    1. So kind Nancy, thanks. I did mess with the background and color of text before the course started, but I am learning so much more and meeting some awesome folks. There is so much behind the scenes on WP, and I’m starting to understand it a bit better. I didn’t see you at FF this past Friday, missed your contribution, hope all is well. Thanks so much for stopping by with words of encouragement. :)

      Liked by 1 person

    1. Thanks so much for the award Janie. It definitely is a great way to get to know bloggers and increase one’s audience. I will have to decline participation though, just too much on right now. I do believe I am following you though, I think I added you a couple days ago. :)


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