Fish Cutlets (Sri Lankan Style)

This is very popular and tasty, party food as well as a one of the popular short-eats in Sri Lanka. No matter whether it's a lunch, a tea or dinner party at home or a special occasion in a hotel it's very common to serve cutlets with other main dishes. There are so many different kinds of cutlets, but today I made fish cutlets. I thought to share it with you all because I'm sure there are plenty of people who really wants to try this at home & it's not hard at all to make some tasty cutlets by your own. So try it by yourself and taste it. Hope you will like this, just like most of Sri Lankans loves it. Good luck with the recipe.

For The Cutlets:
150g canned tuna fish (any fish you like)
150g potatoes – boiled & mashed
1/2onion – finely chopped
4 -5 garlic cloves – finely chopped
1 x 5cm ginger – finely chopped
2 green chilies – finely chopped
4 -5 curry leaves (I didn’t have it)
½ of a lime or lemon
½ teaspoon chili powder
½ teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
¼ teaspoon paprika powder
1 – 1½ tablespoons black pepper powder
3 tablespoons oil
Salt to taste
For Deep Frying:
Flour & 1 – 2 cups water OR 2 eggs – Well beaten
3 cups of bread crumbs
Oil to fry

Making The Cutlets:
Heat a pan with oil in medium heat.
Then add chopped garlic & ginger. Fry it for nearly 1minute.
Add the onions and fry it till it’s gets light brown.
Now you can add fish or salmon into the pan and & mix it well. Let it cook for nearly 6 - 8 minutes.
Put the heat on law heat and add chili powder, turmeric, pepper & salt, mix the mixture well.
Reduce the heat to low and add mashed potatoes. Mix it well with the fish mixture.
Add lime juice & also taste for salt.
Let it cool nearly 1 hour and now you have make the cutlets to any shape you like. Grab a small handful and slowly form into ball.
Making the Batter OR use the beaten egg:
In a medium bowl, mix the flour, water & pinch of salt together. If you like add pinch of turmeric into the batter.
Deep Frying:
Heat the oil in a large frying pan in medium heat.
When the oil is ready, one by one dip the cutlets in flour batter OR in the beaten eggs and, coated it with bread crumbs well. And deep fry the cutlets till you get a nice golden brown.
Drain the excess oil in kitchen tissues.

Mainly you can eat with any kind of rice, bread & also with string hoppers (Indiappa). But if you like of cause you can eat lentils curry with roti, parata or anything you like most :-).

1. The most important part when you are forming the cutlet ball, to make sure you don't have any cracks on your cutlet ball. If you have a crack then the cutlet will burst & open when it´s frying.
2. If you don´t like to use the flour batter, you can use the beaten egg for egg washing.
3. If the whole cutlet is not in the oil, make sure you put the oil on the top of the cutlets with a spoon & also remember to turn the sides. If not cutlet will burst from the side which is above the oil.


  1. Is there an alternative to deep frying the cutlets? Can you pan fry or bake them?

    1. Yeah you can pan fry but keep the temperature low as possible so that you don't burn the cutlets

  2. Very glad to see u back. Been waiting for u haha. Thanks for all the receipts. I have tried alot of them and the most successful one is lamb curry. My mother in law who is Sri Lankan really love it

  3. Yes indeed, been waiting for u akki. Have tried many recipes and been successful with most of them. Thank you and may you and your family be well and happy by the blessings of the triple gem!!!

    Greetings from Sweden :)

  4. So glad that you are back !!!!!!! thanks a million for the recipes...

  5. So glad that you are trying to give this to the world but with out white apron, hat and gloves?
    Need to be carefull when open to the world because you are represnting the motherland.

  6. I just found your website while searching for a Sri Lankan dish (I can't remember it now, after looking at your recipes), and I can't wait until I have time to try these recipes out. I've never had Sri Lankan food before, but based on what I've had from other parts of the world and the ingredients used, I can tell I'm going to love it!

    Also, I really like the style of your videos, especially the way you keep it practical.

  7. Ohhh yes we need your help to WASH OUR HANDS -stupid cow!

  8. with the LEFT HAND - EEEEEK!!!

  9. Great Food-Blog! I love it! Do you have a simple recipe for Kottu?? I ate it in Sri Lanka and it was soooo good :-)

  10. Hi, I have been trying most of your recipes and all of them were simply amazing. I just found you a couple of weeks back and just wandering why no recipes now :(
    Hoping to see more if your in the future. Thank you for showing all this and may god bless you and your family forever.

  11. My Ex Father in Law, Sextus DeFonseka, who came here to California, taught me how to cook Ceylonese food. He passed away but I still cook like he taught me. My friends love it. I just find it hard to buy original spices here where I live. Thank you for the recipes!!

  12. Dear Chamari we enjoy your recipes,thank you very much,you are not keeping cooking secrets, we highly appreciate that,we need more recipes. thank you

  13. How many cutlets can u make with these ingredients

  14. Thanks for sharing an interesting post for foodies. It is helpful about some Upalis Melbourne. Nice job. To be continue.


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