Sri Lankan Fish Cutlets
Ingredients
1.5 large red onions, finely chopped
4 garlic cloves, finely chopped
4 green chilies, finely chopped
3 sprigs curry leaves, finely chopped
3 regular potatoes, peeled, boiled, and smashed
2 cardamom pods
1/2 cinnamon stick
2/3 tsp Sri Lankan unroasted curry powder
1 heaping tsp chili powder
2 heaping tsp black pepper powder
1/4 tsp turmeric
475g can of tuna in spring water, drained
Salt to taste
Lime to taste
1 packet regular breadcrumbs
Flour and water mix (1:2 ratio)
Coconut oil or neutral oil
Fried curry leaves for garnish
Instructions:
Heat coconut oil in a pan over medium heat. Add cardamom, cinnamon, garlic, and onions. Sauté for a minute or two.
Add the chopped chilies and curry leaves, and sauté for another minute. Immediately add the boiled and smashed potatoes.
Add the spices: curry powder, chili powder, black pepper, and turmeric. Mix everything together very well.
Add the drained tuna, ensuring it is squeezed of any excess water. Mix well and season with salt and lime. Remove cinnamon & cardamom. Transfer to a flat tray and let it cool to room temperature or chill in the fridge for 10-15 minutes.
Once the mixture has cooled, shape it into golf ball-sized or larger cutlets.
Prepare the water and flour mixture. Dip the cutlets into the mixture, then coat with breadcrumbs. Ensure the entire surface area is covered firmly but gently.
Heat the oil. Test it with a chopstick; if it starts bubbling, it’s ready. Fry the cutlets without overcrowding until they turn golden brown, about a minute for each.
Remove from the oil and rest on a cooling tray. Sprinkle with salt and garnish with fried curry leaves.
Enjoy with milk tea and tomato sauce.