Ingredients:

Fish 450 gm
Bread crumbs to coat
Coriander leaves, chopped 15 gm/3 tsp
Eggs 2
Ginger, chopped 25 gm/5 tsp
Green chillies, chopped 25 gm/5 tsp
Oil to fry fish
Onions, chopped 160 gm/ ¾ cup
Salt to taste
Vinegar 30 ml/2 tbs

Method:

Skin fish and remove bones. Cut into 3 inch × 2 inch cubes. Wash and pat dry on towel. Soak chopped onions in the vinegar for an hour, then add ginger, green chillies, coriander leaves and salt and mix thoroughly. Wrap over fish pieces. Beat eggs in a separate pan. Dip fish pieces into the beaten eggs and then roll over bread crumbs. Press lightly to make coating firm and even. Shake off surplus crumbs. Set aside for half an hour to let egg coating dry. Heat oil in a pan and fry on moderate heat, a few kebabs at a time, till golden brown.Drain fish on paper napkins and serve with lemon wedges.

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