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.
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.