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Ingredients:
1/2 kg any fleshy fish
3 potatoes, boiled and mashed
1 tsp turmeric
1 tsp red chilli powder
1/2 tsp ground pepper
juice of 1 lime
2 tbsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying
Clean and boil the fish in lightly salted water.
Remove bones (if any) and mash together with the potatoes, chilli powder, turmeric and pepper.
Add enough lime juice and stock to moisten. Add salt if required.
Form into oval rolls, dip in the egg then coat with breadcrumbs.
Deep fry until golden.
Serve with tomato ketchuo
1/2 kg any fleshy fish
3 potatoes, boiled and mashed
1 tsp turmeric
1 tsp red chilli powder
1/2 tsp ground pepper
juice of 1 lime
2 tbsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying
Clean and boil the fish in lightly salted water.
Remove bones (if any) and mash together with the potatoes, chilli powder, turmeric and pepper.
Add enough lime juice and stock to moisten. Add salt if required.
Form into oval rolls, dip in the egg then coat with breadcrumbs.
Deep fry until golden.
Serve with tomato ketchuo
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