Serendip(ity)

Passport & Plate - Sri Lankan Spiced Fish Cutlet

USA | Saturday, March 7, 2015 | 5 photos

Ingredients
2 large filets of tilapia
2 large peeled and cubed potatoes
½ red onion, finely diced
2 tbsp turmeric
3 tbsp chili powder
3 tbsp paprika
7 curry leaves
3 bay leaves
2 tbsp ghee (clarified butter)
1 tbsp ginger and garlic paste
1 cup frying oil
2 eggs
½ cup of plain breadcrumbs
Salt and pepper

 

How to prepare this recipe
In a large pan boil water (approximately 2” deep in pan) with half measurements of the spices (turmeric, chili powder, paprika), curry leaves, bay leaves, salt and pepper to taste preference. Add fish and boil for 4 minutes.

In a skillet warm ghee until clear. Add onions and ginger and garlic paste and cook until browned. Remove boiled fish fillets and some curry leaves from water (but keep boiled water mixture in pan) and add to skillet to slightly brown and partially mince in skillet. Remove fish, curry leaves and onions from skillet and put into a bowl and mash completely.

Add potatoes to the boiled water mixture (used for the boiled fish) and cook until tender. Remove potatoes from the water and mash in a bowl and let slightly cool.

Mix and mash fish and potatoes well. In a bowl beat two eggs until yellow. Put breadcrumbs in a wide bowl or spread on a plate. Form fish and potato mix into 2” diameters balls and coat with egg and then breadcrumbs.

Put the oil on high heat (but make sure not to burn) and, when hot, fry cutlets until golden brown (approximately 1 ½ minutes). Put on paper towel to soak excess oil. Enjoy plain, with mint and cilantro chutney, or a sauce of your choosing.

 

The story behind this recipe
Every inch was enveloped with the familiar and fragrant smell of spiced fish, boiled potatoes and frying oil. My 14 year old self could not have been more mortified. My family was babysitting our 8 year old, all-American neighbor and...typical...my house was aswirl with Sri Lankan spices.

I could already imagine his wrinkled nose as he ran home to his family and told them about the “snack” my mom had prepared. Striking the perfect balance between tradition and creativity she boiled, sautéed, and sweetly molded the ingredients into small perfect spheres. Then she lovingly coated each with breadcrumbs and deep fried them to an earthy golden brown.

The moment of truth was at hand. He took a bite and his eyes widened. My heart sank. Then, the opened his mouth to speak and exclaimed, “I love it!” as he hungrily devoured the perfect round cutlet. After that visit, I learned that my heritage was a point of pride and excitedly gave him fish cutlets every time he unsubtly asked if we had some in our home.

It is not a fussy plate – a dish for every man and woman – from the free-spirited nomad to the most critical billionaire, The taste carries deep complexity yet the preparation is so simple. Representing a long history with a wholesome nature, it is an amuse-bouche sized wonder. They say “the greatest things come in the smallest packages” so – from my table to yours.