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Ingredients

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Directions

  1. Chop the onions and potatoes as shown in the picture below.
  2. Also, chop the curry leaves, green chilies, and garlic as shown in the picture below. Get ready with lime, chili powder, mustard seeds, turmeric powder, and salt.
  3. Open the can and take out all the fish chunks.
  4. Heat the oil and add mustard seeds, let it splutter. Then add the onion and fry them until soft and translucent. Now add curry leaves, green chilies, and garlic. Stir and fry them for 2 minutes under medium flame.
  5. Add potatoes and fry them for another 2 minutes under low flame. Stir occasionally to avoid burning.
  6. Now add the fish chunks, turmeric powder, chili powder, salt, and water.
  7. Mash the fish chunks a little and mix everything well. Cook covered under medium flame for 3 minutes.
  8. Now take off the lid and mash everything again. Cook uncovered under the low flame until all the water disappears. For me, it takes about 2 minutes. Finally, switch off the flame and add the lime juice. Give one last good mix.
  9. Now add the leeks. Stir, mix and cook for one or two minutes under medium flame.
  10. Finally, switch off the flame and squeeze the lime. Also, adjust salt if needed and give one last good mix. This is how to make the best spicy typical Sri Lankan-style curry for tin-fish cutlet.
  11. Now make the cutlets in any shape you want.
  12. Take a large bowl, add all-purpose flour and salt. Mix them well. Add the water little by little while mix them using a whisk. Mix well until all dissolved thoroughly. For me, it takes about 10 minutes.
  13. Take the breadcrumbs.
  14. Soak the cutlet one by one in the flour mix. Then coat the cutlet with breadcrumbs.
  15. Do the same process to all the cutlets.
  16. Heat the oil in a deep fryer and fry the cutlets until it turns to a golden color.
  17. This is how to make the best Sri Lankan style fish cutlet recipe.
  18. Serve and enjoy this delicious Sri Lankan snack.