Thursday, September 26, 2013

Sri Lankan Fish Cutlets

One of my earliest food memories is of eating Sri Lankan fish cutlets when I was a kid.  My family had Sri Lankan friends and I remember going there all the time and the smell of the spices and the food which took over their house was amazing.  It's something I will never forget.  Anyway apart from the amazing smell, I remember the fish cutlets and it is something that I think about often.

Finally I decided that I had to try and make them so I searched the net and found a couple of recipes that I like the sound of and I ended up blending the two.  The result - amazing fish cutlets.  Oh I'm a happy lady.

I could go for having more chili in them but the way I made them was probably good for anyone to eat - perhaps even my little 3 year old.  I'll give her one tomorrow and see what she thinks.

Sri Lankan Fish Cutlets


1 large tin Tuna (or salmon)
2 medium size potatoes (boiled)
1 large onion, finely chopped
2 green chili, finely chopped
2tsp minced garlic
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 sprig curry leaves 
1/2 tsp turmeric
1tsp curry powder
1 lime
2 eggs, whisked


Peel, boil and mash potatoes and set aside.
Heat pan with a little peanut oil and quickly fry the mustard, fennel, cumin seeds and curry leaves until the mustard seeds start popping and the .  Remove from the pan and grind up in mortar and pestle.
Heat about 2tbs peanut oil in the pan and add onion, chili and garlic until soft.  Season with some salt and pepper.
Add spices to the pan along with the drained tuna, turmeric powder, curry powder, the juice from 1 lime and the mashed potato.  Combine well and set aside to cool.
Roll mixture into small balls (bit smaller than a golf ball), make sure they are rolled smoothly as if there are any cracks, they will split apart in the deep fryer.
Coat with the whisked egg and cover in the breadcrumbs before putting into the deep fryer at about 170*C until golden

Monday, September 23, 2013

Choc chip, Date and Oat Slice

I absolutely love this recipe.  My waist line on the other hand isn't such a fan.  I make this one with my daughter as the recipe doesn't require any electric beating or stove top cooking so it's super easy, thrown all the ingredients in and stir until combine.  Easy Peasy and the result is an amazing homemade slice or if you want, muesli bar.


Melted butter to grease
1/2 cup self raising flour
1/2 cup plain flour
1 cup rolled oats
2/3 cup desiccated coconut
2/3 cup firmly packed brown sugar
2/3 cup dates (or any dried fruit of your choice)
1/2 cup choc bits
12g butter, melted and cooled
1 egg, lightly whisked


Preheat over to 180 degrees. Grease 17x27cm slab pan with melted butter to lightly grease.  Line with backing paper.
Sift the combined flours into a bowl.  Add the oats, coconut, sugar, dates and choc bits and stir to combine.
Make a well in the centre and add the melted butter and egg.
Use a wooden spoon to stire until well combined.
Spoon mixture into prepared pan and use the back of a spoon to smooth the surface.
Bake in preheated over for 20 minutes or until golden brown and firm to touch.
Remove from oven and set aside to cool completely.
Cut and serve or keep in air tight container.