PULSE Recipes Fish Cutlets

Fish Cutlets

2019 Aug 16

Fish cutlets, a Sri Lankan classic! Here’s a step by step guide to making them at home.




  • Thalapath 250g
  • Tuna 250g
  • Onion 1 big
  • Potato 200g
  • Green Chili 6 Nos
  • Pepper 1 ½ tsp
  • Salt 1 ¾ tsp
  • Chili Flakes 2 tsp
  • Garlic 5 cloves
  • Curry Leaves
  • Egg 1
  • Breadcrumbs
  • Lime
  • N-Joy Coconut Oil




  1. Boil the thalapath and tuna with a little bit of salt and pepper. (optional: add a dash of turmeric)


  1. Boil potato separately adding a little bit of salt


  1. Crush the boiled thalapath and tuna with the boiled potato and mix together


  1. Finely cut onion, garlic, green chili, and curry leaves


  1. Add salt, lime, chili flakes and pepper to the crushed fish and potato mixture


  1. Mix well and season according to taste


  1. Heat 2 tbsp of N-Joy Coconut Oil and add onion, garlic, green chili, curry leaves and let them cook for about 3-4 minutes


  1. Add fish mixture and cook on a low heat for about 5-8 minutes


  1. Once the mixture cools, make small balls from the mixture and lightly wash in egg


  1. Cover with breadcrumbs and fry using N-Joy Coconut oil until golden brown



Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!