Ingrediets
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/2 | Kilogram | Fish, general | Fleshy fish |
| 2 | Tablespoon | Bread Crumbs | |
| 2 | Nos. | Egg Whites | For dipping cutlets |
| 1/2 | Teaspoon | Pepper Powder | |
| 1 | Medium | Chillies Green | |
| 2 | Flakes/Cloves | Garlic (Lason, Losun) | |
| 1/2 | Inch | Ginger (Adhrak) | |
| 2 | Medium | Onions | |
| 1/4 | Teaspoon | Turmeric Powder | |
| 2 | Teaspoon | Chilly Powder, Red | |
| As Required | Cooking Oil | to fry | |
| As Required | Salt | to taste |
Method
• Wash, clean and cut fishes into small pieces.
• Apply red chilly powder, turmeric and salt on each of the pieces and cook in little water.
• Drain all the water and mash the fish. Remove any bones.
• Mix onion, green chilly, ginger, and garlic in a blender and grind coarsely.
• In 2 tbsp of heated oil, add the coarsely ground paste and sauté till the raw smell evaporates.
• Add mashed fish, salt (if required) and black pepper powder.
• Mix all the Ingredients: well and make small balls out of this mixture.
• Beat the two egg whites in a bowl.
• Dip the spicy fish balls into the egg white and roll them over the bread crumbs so that they are evenly coated on all sides.
• Deep fry the balls in heated oil till they become golden brown in color.
• Garnish with onion rings and lemon wedges and serve.
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