Recipe by: Mariya Jeevunjee

Source: Home recipe

Makes 25 cutlets

Eat with ketchup or chili sauce


  • 1 can of salmon (or mackerel), drained
  • 2 red onions, finely chopped
  • 2 large boiled potatoes (mashed up)
  • 20 curry leaves
  • 1 -2 green chillies, finely chopped
  • 1 tsp lime juice
  • 2 Tbsp oil
  • salt and pepper, to taste
  • 200 g bread crumbs
  • 3 eggs
  • oil for deep frying


  • Heat 2 Tbsp oil in a shallow pan and sauté the onions, green chilies and curry leaves until light brown. Set aside.
  • Flake the fish and add to pan. Stir fry for 4-5 minutes. Remove from fire and transfer to a bowl. Add in the mashed potatoes and combine with pepper, salt and lime juice.
  • Shape mixture into 4-5 cm diameter balls. Dip in egg batter and crumb with bread crumbs.
  • Deep fry until golden brown. Remove from pan and place in a plate lined with paper towel to absorb excess oil.
  • Serve hot. Eat with ketchup or chili sauce

Download PDF here (more photos are in the PDF): Sri Lankan Fish Cutlets Mariya Jeevunjee