Recipe Cook Time
For the fish:
In a pan, steam the fish in a strainer with boiled water, ginger, green chilly, garlic and cover the pan.
For the base:
In a blender, mix bread crumbs, egg, garlic, ginger, green chillies, fresh mint leaves, salt, turmeric powder, red chili powder, slice of bread, refined oil and juice of half lime.
In a mortar and pestle smash fennel and black pepper, add them into blender.
Add a little water and blend them together.
Add the steamed fish into the blender and grind them well.
Transfer them into a bowl and add one boil potato for starch. Mix them well. Make cutlets out of it and coat in some flour.
Keep it in the fridge for 10 minutes.
Add little refined oil in the pan and fry the cutlets both sides.
Garnish with mint leaves. Serve hot.