- Cook 250 grams of fish adding 1/4 tsp of turmeric powder, 1/4 tsp of salt , 1/4 tsp of pepper powder, 1 tsp of ginger garlic paste in 1/4 cup of water. Cover cook on low heat for 15-20 minutes/ till the fish pieces are completely cooked & all the water has dried up.Seperate the fish pieces from the bones & keep aside.
- Heat 1 tbsp of coconut oil & saute’ 1 medium onion (finely chopped) till it turns golden brown in colour. Add 1 tsp of ginger garlic paste & 2 finely chopped greenchillies. Cook for 5-7 minutes. Add the crumbled fish flesh, 1.5 tsp of lime juice, enough salt, /2 tsp of pepper powder & a few torn/minced curryleaves. Cook for 1-2 minutes. Let the fish mixture cool down completely to room temperature.
- For the chutney, grind together 1/2 cup of grated coconut, 1 tsp of lime juice, 1 greenchilly, 1/2 tsp of chopped ginger, few curryleaves & enough salt to a paste without adding any water. You may also add some cilantro/mint leaves if you wish.
- Make lemon sized balls from the fish mixture, put chutney in the center of each ball & re-roll again into a ball.
- Dip each ball in beaten egg, roll in bread crumbs & deep fry in hot oil on medium high heat till brown in colour.
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