Sri Lankan fish cutlets are served as a snack or as a side dish. Its served for special occasions. When you make the cutlets with fresh tuna it tastes much nicer than with canned mackerel.

But in Sri Lanka now they use canned mackerel for making these beautiful cutlets.The crunchier crust and soft middle makes these a tasty snack.

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Sri Lankan Fish Cutlets
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This is 250g Tuna. Add enough salt pepper and some goraka or tamarind . Cook until tender. After take the bones out and crush in to small pieces. Discard the left over water.

 

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Meanwhile prepare the ingredients for the pastry. I used one egg, 350g Plain flour and 150g butter & some cold water. The water will depends on the size of the egg you are using.
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I used 3 medium potatoes boiled and mashed.
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One onion finely sliced, several green chillies sliced, finely sliced curry leaves, 1/2 Tsp chillie powder, 1 Tsp Cuury powder and 1/4 tsp pepper. Always you can add spices to your taste.

 

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Add about a tablespoon full of oil in to a pan and bring it to high heat.
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Add onions and all the spices and stir fry well.
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Add the fish in to the spices and stir well.
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Add the mashed potatoes and mix well.
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Add enough salt to your taste.
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Make balls. Make all at once and put it on a baking paper, a foil or a  greased plate.
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Roll each ball in flour. Let the cutlet balls cover with flour.
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In a seperate bowl mix salt, and turmeric powder with one cup of flour. Add water or coconut milk and make a slightly thick paste. You can egg wash too. But when you egg wash the cutlets are very thin and breakable.  You cant go longer. It looses the shape. But with this can keep for a longer period.
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After mixing the flour  with water the batter will look like this.
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You will need several cups of bread crumbs. I used the panko crumbs. It tastes crunchier than normal crumbs.
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Dip the fish balls in the  batter.
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Put the dipped fish balls in bread crumbs.
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Coat in bread crumbs well and shape them back again to form a nice ball.
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Add some oil in a pan or use your deep frier.
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Deep fry until golden brown.
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Put on paper towels to drain the excess oil. Serve with tomato sauce.