Mamta's Kitchen

Stuffed Potato Snack 3, With Tinned Tuna/Salmon/Other Fish

Tandoori Aloo

Mamta Gupta

IndianMainStarterVegetarian

This dish is easy to make and quite tasty, especially for a buffet style meal. Look at other stuffed potato recipes on my website. Experiment with different stuffing, using different vegetables like peas or spinach and paneer. Try meat stuffings, though I prefer vegetarian or fish myself.

If you have any leftover roast potatoes from Sunday lunch, use them. You can use tandoori paste/mix but I feel that these things have too many additives.

Try not to get carried away with a lot of spices.

Recipe rewritten 2023

Serves 4

Ingredients

  • 4 medium sized potatoes

  • 225 gm. Tinned tuna/salmon or other fish of choice

  • 200 gm. or 1/2 lb. Paneer Cheese, grated. If you can’t find it or make your own, use mozzarella or cheddar cheese of choice. I have even used blue cheese, like leftover Stilton or St. Agur.

  • 1 small red onion (or a spring onion) peeled and finely chopped

  • 1/2 tsp. grated ginger

  • 1-2 green chillies finely chopped, adjust to taste

  • Salt to taste

  • A pinch of black pepper powder

  • 1 tsp. tomato puree/ketchup

  • 1/2 tsp. Garam Masala

  • Oil for deep frying and then pan frying

Instructions

  1. Peel the potatoes and cut them into half lengthways. You may have to take a thin slice off the base/resting end of each half of each potato, to make sure that the halves stand well on a tray/plate.

  2. Heat oil in a pan and deep fry the potatoes until they look golden brown. Allow to cool.

  3. Using a melon baller, scoop out the centre of each potato, leaving a shell of about 1/2 cm. thickness.

  4. Heat 1-2 tbsp. of oil in a non-stick pan.

  5. Fry onions, ginger, green chillies, until soft.

  6. Add salt, black pepper, tomato puree and scooped out potatoes.

  7. Stir fry for a minute.

  8. Turn the heat off.

  9. Allow to cool.

  10. Add grated paneer/other cheese, black pepper and garam masala, mix.

  11. Taste and adjust seasoning.

  12. Divide into 8 portions and fill each potato shell, a little bit heaped. They can be prepared up to this stage in advance, ready to be oven cooked just before serving.

  13. Place them side by side on a greased baking tray and bake in a preheated oven at 180°C or 350°F for approximately 10 minutes.

  14. Serve hot.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13199]


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com