| • | Smear and rub fish with turmeric powder and salt. Wash it afterward 5 minutes.
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| • | Keep the fish all over a cooking pan of red-hot water for steaming. Remove the bones and gently mash it utilising hands. Soak the bread pieces in water and squeeze.
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| • | Add reddish chilli powder, garam spices powder, ginger-garlic paste, corn flour, coriander leaves, green chillies, bread slicing up and salt.
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| • | Mix all the above ingredients and make walnut sized balls and flatten the ball slightly.
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| • | Take the beaten egg. Dip the cutlet pieces in egg and roll in breadcrumbs.
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| • | Heat the oil slimly in a wok. Fry until the pieces turn brown.
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| • | Fish cutlet is ready. Serve it with white potato fingers and chutney.
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