Is there any Sri Lankan party table without fish cutlets

Here I used canned mackerel as many Sri Lankan’s do. But you can use canned tuna also. And if you can find/buy fresh tuna fish marinate it with pinch of turmeric, salt, black pepper and vinegar. Add the marinated fish to a pot with some water. You don’t need to add water as how you add to boil the potatoes. Add water just to cover the fish. Cover and boil in medium heat, let the water gets evaporated. Fish won’t take much time to cook. Once they are boiled remove all the spins and crush them in to a paste. And follow the rest as in the recipe. Generally this how our family do. Because we got plenty of fish anytime of the year. If there is an any special we probably have some homemade fish cutlets. Also these are what I always borrowed to school when it’s school/teacher’s day party. they know we got plenty fish and my all friends knew my mom do the best cutlets. They all get disappear in one second. And here to your party table. 

1.boil 350g potatoes and grate using a box grater. Leave aside. 

2.open one large canned (290g)mackerel and drain all the water contains. Remove all the spins from the fish and scramble by hands until they all break. Mix both fish and grated boiled potatoes together and keep aside. 

4.heat a pan, add  2-3tbs oil and add finely chopped 1 medium onion, 3 minced garlic cloves, finely chopped 3 green chilies and some chopped curry leaves. Fry your aromas couple of minutes. 

4.add 1,1/2tsp dried chilli flakes, 1/2tsp turmeric powder, 1tsp ground black pepper and salt to aromas and mix well. 

5.add your mashed potatoes and mackerel to the pan and combine well. Cook 2-4 minutes while mixing in low heat and fire off. Squeeze 1/2 lime and mix. Leave it to cool down. 

6.beat 2 eggs well in a small mixing bowl. Add generous amount of breadcrumbs to another plate. 

7.once the fish paste is cool down, make small balls, like ping-pong ball and dip them in the egg mixture. Coat well with breadcrumbs. For a better crust coat twice. While coating make sure to tight the cutlets lightly. 

8.heat a bottom down pan with generous amount of oil to deep fry. Once the oil is well heated add the fish cutlets to the oil. Deep fry until they are golden brown. Place the fried cutlets on a plate with paper towel to absorb the excess oil. Serve with some dipping sauce