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Sri Lankan Fish Cutlets

Sep-19-2015
Prachi Pawar
0 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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..

Recipe Tags

  • Non-veg
  • Dinner Party
  • Frying
  • Snacks

Ingredients Serving: 5

  1. Tuna Tin Fish - 200gm (after draining the salt water)
  2. potatoes - 2 - 3 big ones boiled and mashed
  3. Big onion - 1 Finely chopped
  4. ginger Garlic paste - 2 tsp
  5. Curry leaves - 2 spring
  6. Red chili powder - 1 tbsp
  7. jeera powder - 1/2 tbsp
  8. turmeric powder - 2 tsp
  9. Sombu/saunf powder - 2 tsp
  10. Black pepper powder - 2 tsp
  11. Garam masala - 1 tsp
  12. lime juice - 1 tbsp
  13. salt - to taste
  14. oil - to deep fry
  15. To Bind:
  16. eggs - 1 or 2
  17. Bread crumbs - 1 cup

Instructions

  1. Boil the potatoes until done and keep it aside to cool down.
  2. 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.
  3. Add ginger garlic paste and stir well n sautee until raw smell leaves.
  4. 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.
  5. Now peel the potatoes and mash them using a fork it's ok if the potatoes are in small chunks here & there.
  6. 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.
  7. After a minute add in the mashed potatoes and mix well on medium heat.
  8. 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.
  9. Now once the mixture is cooled, make small patties and set aside.
  10. 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.
  11. 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.
  12. Serve this fish cutlet hot or warm with the tomato ketch up and with a cup of hot tea.

Reviews (2)  

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Annie Thomas
May-04-2016
Annie Thomas   May-04-2016

looks yumm

ashwini patel
Nov-19-2015
ashwini patel   Nov-19-2015

Looks yum :D Do we need to deep fry these cutlets?

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