Fish cutlets, a Sri Lankan classic! Here’s a step by step guide to making them at home.
Ingredients
- Thalapath 250g
- Tuna 250g
- Onion 1 big
- Potato 200g
- Green Chili 6 Nos
- Pepper 1 ½ tsp
- Salt 1 ¾ tsp
- Chili Flakes 2 tsp
- Garlic 5 cloves
- Curry Leaves
- Egg 1
- Breadcrumbs
- Lime
- N-Joy Coconut Oil
Method
- Boil the thalapath and tuna with a little bit of salt and pepper. (optional: add a dash of turmeric)
- Boil potato separately adding a little bit of salt
- Crush the boiled thalapath and tuna with the boiled potato and mix together
- Finely cut onion, garlic, green chili, and curry leaves
- Add salt, lime, chili flakes and pepper to the crushed fish and potato mixture
- Mix well and season according to taste
- Heat 2 tbsp of N-Joy Coconut Oil and add onion, garlic, green chili, curry leaves and let them cook for about 3-4 minutes
- Add fish mixture and cook on a low heat for about 5-8 minutes
- Once the mixture cools, make small balls from the mixture and lightly wash in egg
- Cover with breadcrumbs and fry using N-Joy Coconut oil until golden brown
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
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