Ingredients

flesh of the fish : 200gms

Onion chopped : 3nos.
Green chillies chopped: 4nos
Garlic chopped finely : 5 nos. (bigger size)
Ginger chopped finely : 1 medium size
Potatoes boiled & smashed : 3nos
Pepper powder : 1 teaspoon
Coriander leaves : as per your taste of
Garam masala: 2 teaspoon.
Oil : 4 table spoon.
Bread crumbs: 1/2 cup
Egg: 3nos
Oil for deep frying : 2 cups

Boil fish flesh with little salt till they are cooked.
Pour oil in a pan, as the oil becomes hot put onion, ginger, garlic & green chillies and half fry. . You have to
stir it continously. Now add fish to it & mix well. Dont add water to it. Make this mixture dry. Cook till it
dry.Now add pepper powder & garam masalas. Fry well.Add smashed potatoes & mix well .Turn off the gas
&spread some coriander leaves. if u need salt u can add as per the taste.

Let it be cool for some time then make small round balls . Make patties with that.Take a bowl beat the eggs
and in another plate take bread crumbs. Dip this balls in the egg mixture & then put bread crumbs on both
sides of the cutlet. Now deep fry the cutlets in oil. Serve hot with tomato ketchup.

Preparation
Boil fish flesh with little salt till they are cooked.Pour oil in a pan, as the oil becomes hot put onion, ginger,
garlic & green chillies and half fry. . You have to stir it continously. Now add fish to it & mix well. Dont add
water to it. Make this mixture dry. Cook till it dry.Now add pepper powder & garam masalas. Fry well.Add
smashed potatoes & mix well .Turn off the gas &spread some coriander leaves. if u need salt u can add as
per the taste.

Allow to cool and then make small round balls . Make patties with that.Take a bowl beat the eggs and in
another plate take bread crumbs. Dip this balls in the egg mixture & then put bread crumbs on both sides of
the cutlet. Now deep fry the cutlets in oil. Serve hot with tomato ketchup.
Sri Lankan Fish Cutlets

PREPARATION TIME: about 15 min

COOKING TIME: 30 min

CUISINE: Sri Lankan

SERVES: 2 – 3

INGREDIENTS:

2 medium potatoes, cubed

2 tins of tuna

½ medium red onion, chopped finely

2 – 3 green chillies, chopped finely, deseeded if you wish

A few springs of curry leaves, shredded (I used 4, but I like curry leaves a lot)

½ tsp black pepper, freshly ground (or coarsely ground cumin and black pepper mixture)

½ tsp or more Sri Lankan chili powder

2 tbsp breadcrumbs, plus extra for coating

Lime juice to taste (start with ½ lime, and add more if you want)

Salt

2 eggs, beaten

Oil for deep frying

METHOD:

1. Boil the potatoes until soft. When they’re done, drain the potatoes and leave to cool
in the sieve. You want the water from the potatoes to evaporate, so do leave them for
long enough.

2. In the meanwhile, prepare the remaining ingredients except for the salt and lime
juice, and mix them in a bowl. When the potatoes have cooled down, mash them and add
to the mixture in the bowl. Add the lime juice and salt to taste.

3. Time to shape the cutlets! Take about a golf-ball sized amount of mixture and roll it
into a ball. Next, flatten the ball, dip into the egg, and then into bread crumbs. Do all the
cutlets in this way.

4. Pour oil into a deep pan, or a wok (which is what I used, and what Jasmine uses),
and put on medium high. You’ll need enough oil for deep frying, a few centimeters, I’d
say. The oil is hot enough when it sizzles when you insert a wooden spoon inside.

5. Fry the cutlets for a few min on each side, until they’re heated through and the
coating is cooked. Enjoy!