Savory Custard Cutlets
This unique historical Parsi dish transforms a savory egg custard into crispy, golden-fried cutlets with a texture reminiscent of delicate brain cutlets. The milk and egg base is steamed until firm, sliced, and then coated with a vibrant green masala paste of cilantro, chilies, and cumin before being breaded and fried. The result is a rich, melt-in-the-mouth appetizer that offers a sophisticated contrast between the soft, creamy interior and the crisp, spiced exterior.
Ingredients
- 2 cups Whole milk (To be reduced by half during cooking.)
- 5 whole Eggs (Divided use: 3 for custard, 2 for coating.)
- 1 cup Fresh cilantro leaves (Originally 'leaves of 4 bunches'. Estimated quantity.)
- 3 whole Green chilies (Adjust to taste.)
- 1 tablespoon Cumin seeds (Originally '1 heaping spoonful'.)
- 1 teaspoon Salt (Divided use.)
- 1 tablespoon Butter (For greasing the mold.)
- 1 cup Breadcrumbs (Originally 'paun nu cream' (bread cream/crumbs).)
- 1/2 cup Ghee (For frying. Can substitute with oil.)
Instructions
- 1Pour the milk into a saucepan over medium heat. Simmer and reduce it by half (from approximately 2 cups down to 1 cup), similar to making dudhpak. Remove from heat and allow it to cool completely.
- 2Finely grind the cilantro leaves, green chilies, and cumin seeds together into a paste. Set aside.
- 3Divide the salt into three parts. Break 3 eggs into a bowl, add one part of the salt, and beat thoroughly with a fork. Mix the beaten eggs into the cooled reduced milk.
- 4Grease a deep metal vessel or mold (kansiya) with butter. Pour the egg-milk mixture into it. Prepare a steamer or large pot with water (ensure water level is below the rim of the inner vessel). Cover the vessel with a cloth and lid to prevent water dripping in. Steam over the stove until the custard is completely firm and set.
- 5Once set, remove the vessel from the steamer and let it cool completely. Turn the custard out whole onto a board. Cut it into uniform pieces about 1/2 inch thick (cutlet size).
- 6Mix the remaining salt into the prepared green masala paste. Apply this paste evenly onto both sides of each custard cutlet, pressing it down firmly. Coat each cutlet thoroughly with breadcrumbs.
- 7Break the remaining 2 eggs into a bowl and beat well until thin. Heat ghee in a frying pan (kadai) until it smokes. Dip each breaded cutlet into the beaten egg, ensuring it is coated, and place gently into the hot ghee. Fry, turning occasionally, until they turn a lovely pale red/golden color. Remove from ghee and serve hot.