Fish cutlets

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

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