Sri Lankan Fish Cutlets

Рет қаралды 8,088

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For a detailed recipe - click below
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Here are the things you can buy online for making this recipe
Fine Breadcrumbs amzn.to/3w0ZK9S
Canned Tuna amzn.to/3QnD7EF
(If using canned fish for the first time, the smell can be very strong)
Recipe
Ingredients
400 grams potatoes - boiled and peeled
400 grams tuna (canned or fresh)
2 teaspoon vegetable oil
1/4 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1 tablespoon minced ginger
2 sprigs curry leaves, finely chopped
1/2 cup onion, finely chopped
3 green chillies, finely chopped
1 teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon black pepper powder
1/2 of a lime, juiced
For the breading and frying
1 egg
1 pinch salt
2 tablespoon milk
2 cups fine bread crumbs
Vegetable oil to deep fry
Traditionally, these cutlets are made with canned fish in Srilanka. I am making it with fresh tuna today. I have taken about 400 grams of fresh tuna for making these fish cutlets. Boil the tuna for about 6-7 minutes. Remove the scum from the water while the fish is boiling. Once the fish is cooked, remove from the water and set aside. Shred the fish with a fork. I used boneless fish today. If using fish with bones, make sure to remove the bones and the skin while shredding the fish. Once the fish is nicely shredded, set aside.
I have about 400 grams of potatoes that have been boiled and peeled. The quantity of potatoes and fish should be equal for these Sri Lankan style fish cutlets. Gently mash the potatoes to a smooth consistency. Set aside.
Heat vegetable oil in a pan. Add in the mustard seeds, fennel seeds, minced ginger, and some finely chopped curry leaves. Saute for a few seconds. Add in the finely chopped onions and the finely chopped green chillies. Add in the salt. Saute for a few minutes till the onions are soft. Add in the turmeric powder and the black pepper powder. Cook for a minute. Add the mashed potatoes to the pan. Make sure that there are no lumps in the potatoes and they are mashed to a smooth consistency. Add in the shredded fish. Squeeze some lime juice into the pan. Mix everything well to combine. Check for seasoning at this stage and add some salt if necessary. Mix well to combine. Remove from heat and set aside to cool.
Now let's make the fish balls for the cutlets. Do not make the balls really big in size. Keep it small, similar to the size of ping pong balls. Do not go bigger than that. Be sure to make tight balls so they do not open up when cooking.
I got about close to 30 balls today. Once the balls are made, I prefer to reshape the balls once again so they are rolled tight and look even. It's an extra step but they look really nice. They look aesthetically nice when they are smooth and even. Set aside.
Now let's make the egg wash. Break an egg into a bowl. Add in a pinch of salt and a few tablespoons of milk. Mix well with a whisk to combine. Set aside.
Dip the cutlets in egg wash and roll in egg crumbs. Do this two times.
Deep fry the cutlets. Once they are golden, remove fish cutlets from the oil and drain on paper towels. These are best served hot.
Enjoy!
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