Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 400 grams of drained and flaked canned mackerel with 300 grams of boiled and mashed potatoes.

2. 2

   Add 50 grams of finely chopped red onion, 2 finely chopped green chilies, 10 finely chopped fresh curry leaves, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of Sri Lankan roasted curry powder to the mixture.

3. 3

   Thoroughly mix in 2 tablespoons of thick tamarind paste and 1 teaspoon of salt, ensuring all ingredients are well combined.

4. 4

   Form the mixture into small, flat patties, each weighing approximately 30-40 grams, creating about 10-12 patties.

5. 5

   Dredge each patty completely in 1 cup of dried breadcrumbs, ensuring an even coating on all sides.

6. 6

   Heat 4 cups of vegetable oil in a deep pan or pot over medium-high heat until it reaches approximately 175°C (350°F).

7. 7

   Carefully place 3-4 patties into the hot oil and deep-fry for 3-4 minutes on each side, or until golden brown and cooked through.

8. 8

   Remove the deep-fried patties with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil before serving.