Sri Lankan Recipes » Sea Food » Sri Lankan Fish Cutlets


  • 2 medium potatoes, cubed
  • 2 tins of tuna
  • ½ medium red onion, chopped finely
  • 2 – 3 green chillies, chopped finely, deseeded if you wish
  • A few springs of curry leaves, shredded (I used 4, but I like curry leaves a lot)
  • ½ tsp black pepper, freshly ground (or coarsely ground cumin and black pepper mixture)
  • ½ tsp or more Sri Lankan chili powder
  • 2 tbsp breadcrumbs, plus extra for coating
  • Lime juice to taste (start with ½ lime, and add more if you want)
  • Salt
  • 2 medium eggs, beaten (or one large, with a little bit of water stirred in)
  • Oil for deep frying


  1. Boil the potatoes until soft.
  2. When they’re done, drain the potatoes and leave to cool in the sieve.
  3. You want the water from the potatoes to evaporate, so do leave them for long enough.
  4. In the meanwhile, prepare the remaining ingredients except for the salt and lime juice, and mix them in a bowl.
  5. When the potatoes have cooled down, mash them and add to the mixture in the bowl. Add the lime juice and salt to taste.
  6. Take about a golf-ball sized amount of mixture and roll it into a ball.
  7. Next, flatten the ball, dip into the egg, and then into bread crumbs.
  8. Do all the cutlets in this way.
  9. Pour oil into a deep pan, or a wok , and put on medium high.
  10. You’ll need enough oil for deep frying, a few centimeters.
  11. The oil is hot enough when it sizzles when you insert a wooden spoon inside.
  12. Fry the cutlets for a few min on each side, until they’re heated through and the coating is cooked. Enjoy!