Date posted: 27/09/2022

Sri Lankan fish cutlets

Spicy deep-fried fish croquettes, a delicious and traditional Sri Lankan street food.

  • Serves 5
  • Timing: 55 mins
Votes: 1 Average: 5


Medium fresh eggs (18 pack) 4 eggs
Cracked black peppercorn 1g
Garam masala 10g
Ground cumin 5g
Ground turmeric 8g
Natural breadcrumbs 200g
Tuna loin supreme 4 pieces
Green chillies (chilled) 20g
Leek (chilled) 120g
Lime (loose pack, chilled) 3 limes
Potato maris piper (chilled) 300g
Root ginger (chilled) 20g
Red onion (chilled) 40g


  1. Cook the tuna and cool (you can use tinned tuna as an alternative).
  2. Cook the potatoes with their skins on, and peel them once cooked. Set to one side.
  3. Fry the sliced leeks with chopped ginger, finely sliced onions, diced green chilli, turmeric, black pepper and chopped curry leaves. Once cooked, let this cool.
  4. Mash the potato and add the leek and spice mix to the mash. Add lime juice and zest to taste, and fold through the tuna. Season the mixture and make it into small ball shapes.
  5. Whisk the eggs in a bowl and set to one side, ready for coating.
  6. Dip the fish cutlets into the egg and then the breadcrumbs, and place them into a tray. Chill until required.
  7. Deep fry each of the fishcakes until they are crisp and crunchy. Garnish with fresh coriander and a drizzle of chilli oil if you wish.
  8. Serve them up with the Katta Sambol as a side.
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