Maldivian Fish Cutlet: A Recipe from Six Senses Laamu, Maldives

These Maldivian fish cutlets were one of my favorite kinds of hedhika (short eats) on the island. A simple combination of tuna and potatoes fried to a perfect crunch makes for a great anytime snack.

 


 

Maldivian Fish Cutlet: A Recipe from Six Senses Laamu, Maldives

Serves 4

Ingredients

2 cans tuna

Chilies (optional)

2 onion, finely chopped

2 curry leaves, finely sliced

1 lemon

2 cups flour

Oil for frying

Salt to taste

Black pepper to taste

1 egg, beaten

Bread Crumbs

1 Potato, boiled and chopped coarsely

  

Method

• Mix the onions, chilies, lemon juice, curry leaves, salt and pepper together.

• Add tuna and potato and mix well.

• Using your hand, squeeze this mixture together.

• Shape this mixture into small balls.

• Dredge the balls in flour first and then the egg.

• Cover balls with breadcrumbs.

• Deep fry in 180 °C oil around 5 minutes until golden brown.

• Take them out, drain the excess oil and place in a serving plate and serve hot.
 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s