These Sri Lankan cuisine-inspired crunchy tuna pakodas (or fish fritters) are the perfect monsoon snack, game snack, evening snack or even party appetizers.
Pipping hot pakodas go hand-in-hand with the monsoon for us Indians. It’s a mood… the sizzle of those frying pakodas as the chai bubbles with the pitter-patter of raindrops as a pleasant background score. But not this time. Because the monsoon this year is more unpredictable than my PMS mood swings. So when the cravings hit with a vengeance, I embraced them.
The tuna pakoda is an ode to my in-another-lifetime trip to Sri Lanka on a day when my travel partner and I were the only ones on a property. When the munchies hit after a particularly tiring day of exploring, the hotel staff whipped up delectable fish pakodas for me. Of course, those were other-worldly amazing with the local spices and fish, but what I distinctly remember is the liberal use of curry leaves. So the tuna pakoda does just that! Plus, it’s a quick snack and an easier way to make fish pakodas – no cooking fish, deboning, etc. etc. etc.
QUICK NOTES FOR THE TUNA PAKODAS
- I used Tuna in Sunflower Oil, hence just ½ tablespoon of oil to cook the tuna. Adjust the oil depending on the type of tuna you use.
- Fresh curry leaves always taste better, but dried curry leaves also work.
- Squeeze in some fresh lemon juice for that extra tang.
- Throw in some extra green chilli if you want to up the spice level.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️
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- 185 grams Tuna 1 tin
- 1 medium Potato boiled
- 1 medium Onion
- 1 medium Tomato
- 15-20 Curry Leaves fresh
- 3-4 cloves Garlic
- ½ inch Ginger
- 1 Green Chilli
- Vegetable Oil as required
- 1 Egg
- Salt to taste
- Black Pepper Powder to taste
- Bread crumbs
- Mince ginger, garlic cloves, green chilli, onion, tomato and set aside in separate bowls.
- Heat ½ tablespoon oil in a pan.
- Add the ginger, garlic cloves, green chilli, onion and saute till the onion is translucent.
- Add the tomato.
- Chop the curry leaves, add them to the pan and cook for 2-3 minutes.
- Add the tuna, season with salt and black pepper.
- Give it a quick stir and cook till it’s just dry.
- Remove from heat and let it cool.
- Mash the boiled potato.
- Once the tuna mix is cool enough to touch, add the mashed potato and knead to mix well.
- Check the seasoning and adjust salt, pepper as required.
- Make 10-12 golf-ball size pakodas.
- In a bowl, whisk the egg.
- Spread the bread crumbs on a plate.
- In a kadhai or deep pan, heat oil to fry the pakodas.
- Take one tuna ball and gently roll it in the egg until it is completely covered in the beaten egg. Coat it in bread crumbs and drop it into the hot oil.
- Deep fry on low heat till golden.
- Repeat in batches of 3-4, depending on the size of your pan.
- Serve hot with green chutney, tomato ketchup or dip of your choice.