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.
