How to make Sri Lankan Fish Cutlets

Posted on Sep 19 2018 - 12:39pm by kumar
  • Prep Time: 0 mins
  • Cook Time: 40 mins
  • Serves: 5 People

Ingredients to make Sri Lankan Fish Cutlets :

  • 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

    How to make Sri Lankan Fish Cutlets :

  • 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.
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