Fish cutlets

Name: Fish cutlets
Yield: Makes 16
Cuisine: Sri Lankan
Ingredients: 350 g (12 oz) piece of skinless bonito or tuna, cut into 4 cm (1½ in) pieces; 200 g (7 oz) pontiac potatoes, peeled and cut into 2 cm (¾ in) pieces; ½ teaspoon freshly ground black pepper; 1 litre (35 fl oz/4 cups) vegetable oil; 1 onion, finely chopped; 1 sprig fresh curry leaves, leaves picked; 75 g (2½ oz/¾ cup) fine dry breadcrumbs; 2 eggs, lightly beaten; 1 teaspoon sea salt; plain (all-purpose) flour, for dusting; ¼ teaspoon ground cumin; 3 small green chillies, finely chopped

Preparation info

Makes
16

Difficulty
Medium

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

These are delicious hot or cold and go really well with a beer. They should be quite spicy but you can adjust the heat by increasing or decreasing the amount of chilli.

Ingredients

350 g (12 oz) piece of skinless bonito or tuna, cut into 4 cm (

Asia
Sri Lanka
Starter
Pescatarian

Method

Sprinkle the fish and potatoes with the black pepper, then place them in a steamer and steam for 10 minutes or until the potatoes are tender.

Meanwhile, heat 2 tablespoons of the oil in a heavy-based frying pan over low heat and cook the onion, curry leaves and cumin for 6–8