Sri Lankan Fish Cutlets with Spicy Dipping Sauce

In a large bowl, combine the flaked mackerel, mashed potatoes, chopped red onion, ginger-garlic paste, turmeric powder, curry powder, black pepper, and chopped fresh coriander. Mix well until all ingredients are thoroughly combined.

Form the mixture into small, flattened oval or round cutlets, about 1.5 inches in diameter. You should get approximately 12-15 cutlets.

Set up a dredging station: place the beaten egg in one shallow dish and the breadcrumbs in another. Dip each cutlet first into the egg, ensuring it's fully coated, then transfer to the breadcrumbs, pressing gently to adhere.

Heat 2 cups of vegetable oil in a deep pan or pot over medium-high heat until it reaches 350°F/175°C. Carefully place 3-4 cutlets into the hot oil, ensuring not to overcrowd the pan.

Fry the cutlets for 2-3 minutes per side, or until they are golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining cutlets.

For the spicy dipping sauce, combine the chopped red chilies, lime juice, sugar, and salt in a small bowl. Stir well until the sugar dissolves. Adjust spice and sweetness to your preference.

Serve the hot Sri Lankan Fish Cutlets immediately with the spicy dipping sauce on the side.