1. You can use other fish like tuna, mahi-mahi, king fish, etc. The fish can be cooked separately, but I like to cook it in the masala to absorb maximum flavor. Cutting the fish into small pieces will make them cook really fast.
2. You can shallow fry the cutlets in a pan or even bake them for a healthier version (at 400 deg.F for 15 minutes or till coating is browned).
3. The oil must neither be too hot or not hot enough. If it is too hot, the cutlets will burn and if it is not hot enough, it has a tendency to absorb oil and turn soggy. Start with a hot pan of oil, then reduce the heat to medium and fry cutlets till evenly browned on both sides. Bring oil temperature up before dropping in the next batch of patties.
4. Formed patties can be frozen for a few weeks. Flash-freeze the patties on a tray or baking sheet. Then place them in Ziploc bags or airtight freezer containers and store in the freezer till needed. To make cutlets, remove as many patties as required, thaw them slightly and fry/bake as usual.