How to make Sri Lankan Fish Cutlets that won't break apart

Name: How to make Sri Lankan Fish Cutlets that won't break apart
Total time: 30 min
Cuisine: Sri Lankan
Ingredients: 2 crushed Garlic Cloves (For the Fish Cutlets); 3 thinly sliced Green Chilies (For the Fish Cutlets); Some chopped Curry Leaves (For the Fish Cutlets); 2 sliced Onions that have been fried (For the Fish Cutlets); Some crushed Cardamom (For the Fish Cutlets); Some crushed Cloves (For the Fish Cutlets); Some crushed Cinnamon (For the Fish Cutlets); Salt (For the Fish Cutlets); Pepper (For the Fish Cutlets); 3 boiled Potatoes (For the Fish Cutlets); Some Turmeric Powder (For the Fish Cutlets); 1 tbsp of Chili Flakes (For the Fish Cutlets); 200g of Yellowfin Tuna (you can also use canned fish instead) (For the Fish Cutlets); 1 Egg Yolk (For the Fish Cutlets); Some Breadcrumbs (For the Fish Cutlets); 2 crushed Garlic Cloves (For the Vegetarian Cutlets); 3 sliced Onions (For the Vegetarian Cutlets); 3 thinly sliced Green Chilies (For the Vegetarian Cutlets); Some chopped Curry Leaves (For the Vegetarian Cutlets); 3 boiled Potatoes (For the Vegetarian Cutlets); Some crushed Cardamom (For the Vegetarian Cutlets); Some crushed Cloves (For the Vegetarian Cutlets); Some crushed Cinnamon (For the Vegetarian Cutlets); Salt (For the Vegetarian Cutlets); 1 Egg Yolk (For the Vegetarian Cutlets); Some Breadcrumbs (For the Vegetarian Cutlets)

posted on September 26, 2022

Click below to watch the recipe video on my YouTube channel in Sinhala 👇

How to make Sri Lankan Fish Cutlets that won't break apart

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Sri Lankan Fish Cutlets are crispy, breaded, and fried fish balls that contain a spicy fish filling. It is considered a classic short eats in Sri Lankan Cuisine and is often eaten for celebrations or as an afternoon snack.

Although most Sri Lankans know how to make Fish Cutlets, the question they all have is how to prevent the Fish Cutlet from breaking apart while frying. In this recipe, I will tell you how to prevent the Fish Cutlet from breaking apart. I also make a vegetarian version of these Fish Cutlets using a Potato Filling instead. If you like another vegetarian version, be sure to check out my tasty Beetroot Cutlets recipe.

Tips to prevent the Cutlet from breaking apart

Reduce the moisture content of the filling. The moisture will cause it to expand during frying.
Double bread the Fish Cutlet before frying. This ensures that the filling is held securely and a bonus of this is that the Cutlet is crispier.
The temperature of the Oil for frying should be very hot. Use medium heat. If the Oil isn't hot enough, the Cutlet will just absorb most of the Oil and become soggy.
Use new Oil instead of old Oil. Using old Oil will cause the color of the Cutlet to be darker and it won't taste as good.
While frying, do not stir or rotate the Cutlets. You should only rotate it after it is fried thoroughly. When you are frying them at the start, they are very fragile so trying to rotate them using a spoon may cause it to break apart.
The vegetables you use for the filling, like the Onions and Green Chilies, should be cut into very small or thin pieces.
Another traditional technique is to fry some small pieces of Ash Plantain and then mash and add it to the filling. This will cause the Cutlet filling to clump tightly together.

Total Time: 30 minutes

Ingredients

For the Fish Cutlets

2 crushed Garlic Cloves
3 thinly sliced Green Chilies
Some chopped Curry Leaves
2 sliced Onions that have been fried
Some crushed Cardamom
Some crushed Cloves
Some crushed Cinnamon
Salt
Pepper
3 boiled Potatoes
Some Turmeric Powder
1 tbsp of Chili Flakes
200g of Yellowfin Tuna (you can also use canned fish instead)
1 Egg Yolk
Some Breadcrumbs

For the Vegetarian Cutlets

2 crushed Garlic Cloves
3 sliced Onions
3 thinly sliced Green Chilies
Some chopped Curry Leaves
3 boiled Potatoes
Some crushed Cardamom
Some crushed Cloves
Some crushed Cinnamon
Salt
1 Egg Yolk

Pro Tip: If you don't eat Eggs, add some Water to some Flour and make a thick paste. Then dip the Cutlet in the Flour paste and then coat it with Breadcrumbs.
Some Breadcrumbs

Instructions

For the Fish Cutlet Filling

Heat some Oil in a saucepan over medium heat.
Add 2 crushed Garlic Cloves
Add some sliced Onions.
Add 3 thinly sliced Green Chilies
Add some chopped Curry Leaves
When it is lightly fried, add 2 sliced Onions that have already been fried thoroughly.
Now turn off the stove.
Add some crushed Cardamom.
Add some crushed Cloves.
Add some crushed Cinnamon.
Add some Salt.
Add some Pepper.
Mash 3 boiled Potatoes.
Mix some Salt and Pepper into the Mashed Potatoes.
Add some Turmeric Powder into the Mashed Potatoes.
Add some Chili Flakes into the Mashed Potatoes.
Mix the Mashed Potatoes.
Now add the Mashed Potatoes into the Cutlet filling.
Turn the stove on to low heat.
Stir everything together thoroughly.
Cut 200g of Yellowfin Tuna into small pieces.
Season the Tuna with Salt and Pepper.
Boil the Tuna and then mash it slightly using your hands.
Add the mashed Tuna into the Cutlet filling mixture.
Stir everything together thoroughly over low heat.

For the Vegetarian Cutlet Filling

Heat some Oil in a saucepan over medium heat.
Add 2 crushed Garlic Cloves.
Add some of the diced Onions.
When it is starting to fry, add 3 thinly sliced Green Chilies.
Add the remaining diced Onions.
Add some chopped Curry Leaves
Stir everything together thoroughly.
Mash 3 boiled Potatoes.
Mix some Salt and Pepper into the Mashed Potatoes.
Add some crushed Cardamom.
Add some crushed Cloves.
Add some crushed Cinnamon.
Stir everything together thoroughly.
Add some Salt.
Add some Pepper.
Stir everything together thoroughly.
Turn the stove down to low heat.
Add the Mashed Potatoes.
Stir everything together thoroughly.

Frying the Cutlets

Scoop some of the mixture into your hand and form a ball.
Dip the Cutlet into an Egg Yolk dip and then coat it with Breadcrumbs.
Dip it again into the Egg Yolk and coat it again with Breadcrumbs.
Deep fry the Cutlets in hot Oil.

Photos