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.