Sri Lankan Fish Croquettes
Although Tuna is a traditional fish used for cutlets, almost any type of fish will work. Good quality frozen tuna can be used in place of fresh. Curry leaves can be found in many Asian markets. There really is no substitute for them in terms of taste but if not having access to curry leaves is the only thing preventing you from trying this recipe, use another fresh green herb such as basil, thyme, or oregano. These may be served warm or at room temperature.
| Servings | Prep Time |
| 50croquettes | 1hour |
| Cook Time | Passive Time |
| 1 1/2hours | 4hours |
|
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Ingredients
For the croquettes
- 14ounces small red-skinned potatoes
- 1 1/2pounds tuna or bonitopreferably skinless
- 1/2teaspoon black pepperfreshly ground, or to taste
- 2 onionschopped
- 3 small green chilesmore or less to taste
- 20 curry leavesfresh (see headnote for options)
- 1/2teaspoon ground cumin
- 3tablespoons oil
- 2 1/2teaspoons salt
- 3 eggslightly beaten
- breadcrumbsto bind
Instructions
- Peel the potatoes. Cut them into pieces approximately ¾ inch on a side.
- Put the cut potatoes in a steamer basket. Sprinkle with ground black pepper to taste.
- Steam the potatoes over boiling water until tender, 15-25 minutes.
- Put the cooked potatoes into a mixing bowl.
- Cut the fish into strips approximately 1 ½ inches wide.
- Put the fish in the steamer basket. Sprinkle with ground black pepper to taste.
- Steam the fish over boiling water until fully cooked and flaky, 10-20 minutes. If the fish has skin, remove it after steaming.
- Put the fish on a plate to cool.
- Coarsely chop the green chiles
- Grind the onions and green chile in a food processor.
- Sauté the ground onion mixture, curry leaves, and cumin in the oil until the onion is soft but not brown, 6-8 minutes.
- Coarsely mash the partially cooled potato.
- Add the fish to the potato and mash again. The mixture should not be completely smooth but there should not be any really large chunks.
- Add the onion mixture and salt to the mashed potatoes and fish. Mix well.
- Add the eggs and then enough breadcrumbs to bind the mixture. The amount of breadcrumbs needed will vary based on the moisture content. Use your judgement and opt for making the mixture a little loose rather than overly stiff.
- Refrigerate, covered, for several hours for the breadcrumbs to fully hydrate.
- Taste and adjust salt (and chile if you wish).
- Divide into 50 portions. Shape each into a slightly flattened oval shape.
Final Assembly
- Season the flour with salt and freshly ground black pepper to taste.
- Beat the four eggs lightly and season with salt and freshly ground black pepper to taste.
- Dredge each croquette in flour, then dip in the beaten egg, then roll in the breadcrumbs.
- Refrigerate, uncovered, at least one hour before frying.
- Deep fry the croquettes at 350°F to 375°F until golden brown.
- Drain on a rack set in a rimmed baking sheet.
Recipe Notes
Curry leaves have an alluring flavor that isn’t really comparable to any other herb. I recommend that you try to find them. You will probably have extra left. I suggest adding the whole fresh leaves to eggs before scrambling.
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