Sri Lankan fish cutlets

Sri Lankan fish cutlets

Ingredients 

• One canned fish, 250g after removing the bones. 
• Three large Potatoes (250g)
• Two finely chopped large onions
• Four finely chopped garlic cloves and one tablespoon of chopped ginger
• Two tablespoons of salt
• Two large chilies and chopped them into small pieces 
• Ten Finley chopped curry leaves
• Two tablespoons of chili flakes and one tablespoon of black pepper 
• Cinnamon and five cardamoms
• One lemon
• Little bit of oil
• Two eggs
• 100 g of flour 
• Biscuits crumbs
• 500 ml of water

  

How to make the curry

Add the oil into the pan. Then add anion, ginger, curry leaves, garlic, cinnamon, cardamom, chopped chili and salt. (if you do not like chilies and pepper, then you can skip these ingredients). Then cook it under medium heat. Then when the onions turned into a golden colour then add the fish (you can use a spoon or your hands to squeeze the fish and boiled potatoes). Before adding the fish squeeze them little bit. Then cook it for ten to fifteen mins. 

While it cooks you can boil the potatoes. Them peal it and squeeze into small pieces. After cooking the fish curry, you can add potatoes into it. Then add lime juice, chili flakes and black pepper. Then cook it for another few mins. Then turn off the heat and let the mixture cool. After that you can make small balls from them. 

How to make butter and rest of the process

Add eggs, flour, water and pinch of salt to prepare the mixture. Then mix it well. Then deep the fish balls in it and cover it with bread crumbs. Then you can deep fry it and enjoy it as a snack with tomato sauce.

I have extracted some of the photos from the internet.

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