Name: Sri Lankan Fish Cutlets recipe by Prachi Pawar at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: Tuna Tin Fish - 200gm (after draining the salt water); Potatoes - 2 - 3 big ones boiled and mashed; Big onion - 1 Finely chopped; Ginger Garlic paste - 2 tsp; Curry leaves - 2 spring; Red chili powder - 1 tbsp; Jeera powder - 1/2 tbsp; Turmeric powder - 2 tsp; Sombu/saunf powder - 2 tsp; Black pepper powder - 2 tsp; Garam masala - 1 tsp; Lime juice - 1 tbsp; Salt - to taste; Oil - to deep fry; To Bind:; Eggs - 1 or 2; Bread crumbs - 1 cup

ABOUT Sri Lankan Fish Cutlets RECIPE

This is a famous short eats of sri lanka. We make this cutlet at home when ever our relatives from srilanka brings us the tin fish usually tuna variety with other goodies.. Though it's a lil painful to open up the tin! The taste and the melt in mouth feel is absolutely divine. Let's move on to the recipe..

Ingredients Serving: 5

Tuna Tin Fish - 200gm (after draining the salt water)
Potatoes - 2 - 3 big ones boiled and mashed
Big onion - 1 Finely chopped
Ginger Garlic paste - 2 tsp
Curry leaves - 2 spring
Red chili powder - 1 tbsp
Jeera powder - 1/2 tbsp
Turmeric powder - 2 tsp
Sombu/saunf powder - 2 tsp
Black pepper powder - 2 tsp
Garam masala - 1 tsp
Lime juice - 1 tbsp
Salt - to taste
Oil - to deep fry
To Bind:
Eggs - 1 or 2
Bread crumbs - 1 cup

Instructions

Boil the potatoes until done and keep it aside to cool down.
Now heat a pan pour in some oil add onions, tear or mince the curry leaves with kitchen scissors and sautee for 2 - 3 mins on medium heat.
Add ginger garlic paste and stir well n sautee until raw smell leaves.
Now add in the tuna (it's important to drain out the brine i.e. salt water completely from the fish) stir well and allow it cook for 5 mins.
Now peel the potatoes and mash them using a fork it's ok if the potatoes are in small chunks here & there.
Now add the masala's - Red chilli powder, turmeric powder, sombu powder, black pepper powder and garam masala to the fish one by one and combine everything together.
After a minute add in the mashed potatoes and mix well on medium heat.
Add salt to taste and mix well and swtich off the flame and later add the lime juice and mix. it well and allow it to cool to make them into cutlets.
Now once the mixture is cooled, make small patties and set aside.
Whisk the egg in large bowl and set aside. Place the bread crumbs in a shallow bowl and set aside, Dip each fish patties into the beaten egg.Coat in breadcrumbs and place on a tray.
Heat the oil in a large frying pan in medium heat and when the oil is hot enough fry the cutlets one by one until golden brown. Drain the excess in oil in kitchen tissue.
Serve this fish cutlet hot or warm with the tomato ketch up and with a cup of hot tea.

Similar Recipes