Spiced Brain Cutlets No. 2
Tender goat brains are transformed into savory cutlets in this traditional Parsi dish, seasoned with a robust blend of coriander, cumin, turmeric, and fresh green chilies. The soft, spiced filling is coated in semolina or breadcrumbs and pan-fried in ghee until golden and crisp, offering a delightful contrast of textures. Served hot, these cutlets make for an exquisite appetizer or side dish rich in historical flavor.
Ingredients
- 1 whole Goat brain (Fresh goat brain, cleaned and membrane removed.)
- 1 bunch Fresh coriander leaves (Washed, dried, and finely chopped.)
- 1 large Green chili (Washed, dried, and finely chopped.)
- 1/2 teaspoon Coriander-cumin powder (Dhana-jeera) (Originally 'dhana-jeera masala'.)
- 1/2 teaspoon Salt (Or to taste.)
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Black pepper (Freshly ground.)
- 1/2 cup Breadcrumbs or Semolina (For coating. Quantity estimated.)
- 1 large Egg (Beaten, for binding. Quantity estimated.)
- 3 tablespoons Ghee (For frying. Quantity estimated.)
Instructions
- 1Clean the goat brain thoroughly by removing the outer membrane and veins. Boil it in water until cooked through, then drain well.
- 2Wash the coriander leaves and green chili, dry them thoroughly, and chop them very finely. In a bowl, combine the cooked brain with the chopped coriander, chili, coriander-cumin powder, salt, turmeric, and black pepper. Mix everything together thoroughly.
- 3Divide the mixture into three equal parts and shape them into cutlets. Coat each cutlet with breadcrumbs (or semolina). Dip the coated cutlets into the beaten egg.
- 4Heat ghee in a frying pan over medium heat. Fry the cutlets until they are golden brown and crispy on both sides.