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Thursday, October 10, 2013

Fish Cutlets

Fish cutlet can be considered as a appetizer, snack or a side dish. It is commonly served with  yellow ghee rice  in special occasions like  Christmas , weddings and etc.  



 Ingredients 

 Canned tuna – 300 g
Potatoes – 1 or 2
Onions – 1 finely chopped
Green chillies – 1 or 2
Ginger, garlic paste – 1 tsp
Curry leaves – 8/9
Cumin -  1 tsp (optional)
Tomatoes – 1 or 2
Bread crumbs
Egg -1
 Salt- to taste
Oil for frying
Curry powder – ½ tbsp
Tomato ketchup (optional)

Method

  • Boil the potatoes; the number can vary depending on your preference. When it turns into tender strain the water , mash the potatoes and keep it aside.
  • Open the canned tuna and drain the water and shred the tuna, if the it has a sauce base (tomato or chili) you can keep it separately to use at a later stage.  
  • Heat oil in a pan and when the oil is hot add the ginger- garlic paste, onions, chillies, curry leaves and cumin. After about 1-2 minutes add the finely chopped tomatoes and continue stirring till it becomes tender and soft.
  • Then add the Sri Lankan curry powder and when it blends with the spices add the tuna and cook. When it’s done leave it for 4-5 minutes to cool down. If you like, you can add the ketchup or the canned tuna sauces that you kept.
  • Add this  mixture to the mashed potatoes and mix well.
  • Form the mixture in to your desired shapes ( ball, oval or flat)
  • Beat the egg and dip the cutlets in the egg and roll them off in the bread crumbs.
  • Deep fry the cutlets until golden brown.





Saturday, October 5, 2013

Seeni Sambol

Seeni sombol means sugar sambol, is a Sri Lankan side dish which is served  mainly for breakfast and dinner. It has a  combination of  hot, sweet and spicy taste.


Ingredients 

Onion - 3/4 kg ( Chopped)
Cardamom - 4/5
Cinnamon Stick - 1"
Curry leaves - Handful
Chilli flakes - 2 Tbsp
Maldive fish - 1 Tbsp
Sugar - 1 Tbsp
Salt to taste

Method

  • Grind the spices ( cinnamon and cardamom )  and keep it aside.
  • Heat oil in a pan and add the grinned spices, curry leaves. 
  • Add the copped onions to the pan and stir continuously, to make sure it is not burnt. 
  • When the onions are partially cooked add the maldive fish along with the chilli flakes and salt . 
  • Finally add sugar and stir the mixture until the onions are cooked and the sambol turns into a dark brown color