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Sri Lankan Fish Cutlets

3 from 35 votes


  • 3 cans Tuna each 184g 133g drained - total drained weight - 399 gms
  • 5 medium Potatoes - 1 lb 12 oz - 804 g
  • 1 cup finely diced Onion
  • 2 tbsps green Chillies
  • 1/2 cup Curry leaves cut
  • 2 tbsps Ginger & Garlic paste
  • 1 tsp red Chill powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 1 tsp crushed Pepper
  • 1-2 cups Breadcrumbs
  • 1-2 beaten Eggs
  • Oil for frying


  • Drain all the water out of the tuna cans
  • Boil these potatoes for 20 mins or more and once they are cooked, cool and mash
  • How heat up some oil and add the diced onion, green chillies, curry leaves
  • Add the ginger & garlic paste and saute.
  • Add powdered spices
  • Add all the drained Tuna
  • Mix this in and saute for a minute or so … this will allow any moisture left over to evaporate
  • Add Salt to taste & the pepper
  • Add in the mashed Potato in a little at a time, incorporating as I go
  • Once it’s all incorporated, taste for salt and add more as required
  • Allow this to cool
  • Once cooled down, shape this into golf ball sized portions
  • Dip first in a beaten egg and then drop into breadcrumbs
  • Drop these into the oil and keep the cutlet rolling in the oil so there is an even color
  • Remove and drain on a kitchen towel