In a vessel, pour 1 bowl of water and place fish pieces and sprinkle ¼ tbsp. each salt, turmeric and black pepper powders.

Close the lid and cook for 10-15 minutes till the whole water is evaporated. If you still find water beyond time, open the lid and raise the flame.

Once cooked, while it’s hot, spit meat so that it cools down and becomes easy to remove thorns.

While the fish is being cooked, put potatoes by slicing into four halves and cook with the lid covered.

Remove the skin of the potatoes and then mash them to a soft paste. Transfer this paste with fish meat and mix well.

Add onions, minced green chilies, ginger and garlic. Put coriander leaves, curry leaves, turmeric powder, red chili powder, coriander powder, jeera powder, garam masala powder, black pepper powder, salt, lemon juice and oil.

Mix all spices and make a soft dough. Keep aside.

In another bowl, beak two eggs and whip well, keep aside.

Powder breadcrumbs on a wide plate to give a crispy texture.

Heat oil in a pan. While the oil gets hot, take a small portion of batter and make a round shape and press to take a cutlet shape.

Once all are done, and the oil is ready, dip each cutlet in the egg mix and put them in breadcrumb powder.

Put them in oil and Shallow fry one side

Gently plate in oil and fry. Once they change colour on one side flip to the other side and fry till we attain golden crust on both sides. Remove from oil and transfer to a serving plate.

Serve the Fish Cutlet recipe hot accompanied with tomato sauce. It tastes great when the crust is crisp.