Woah! It’s been three whole years since I started actively working on and promoting this blog. And, these three years have definitely been eventful.
From my being invited for my first ever food review, attending my first food bloggers meet with FBAI, to meeting the Masterchef Australia Judges (something I still can’t get over), this blog has brought me lots of firsts. My other favourite moments are having interacted with bloggers like Rushina from APB Cook Studio, eating food cooked by Perzen of Bawi Bride, having a lovely potluck with Elson of The Tummy Tale and Renita of Culinary Zeal. And the posts – from family favourites like my mum’s recipes, to baking and experimenting, and starting the Chitrapur Saraswat Cusine and My Pantryseries, I am doing it all on the blog.
Without realizing it, I have come a long way. This is my strength, my passion. Food – writing about it, cooking and testing recipes. This is what I love and imagine myself doing all my life.
And, now before I start waxing lyrical, let’s go on to today’s recipe.
Who doesn’t love quick-fix meals? And when it is crunchy, spicy, savoury (chatpata) and fried, what more can one ask for? I discovered tinned tuna during my childhood when one of my mum’s friends had made some amazing Tuna-Mayo sandwiches and cutlets. I savour the taste of fish cutlets in general and this is a super easy way of making them without all the trouble of going to the market, cleaning the fish and cooking it.
I like to use the tuna preserved in oil – it is tastier and lends a softer texture to the dish. All you need to do is bind the flaked fish with spices and coat in bread crumbs and shallow fry.