Fish Rolls Recipe

Ingredients:

Fish Filets – 200 gms, any white fish

Maida (Plain Flour) – 3 mugs

Sambar Onions (Shallots) – 8 to 10, cut

Eggs – 4, vast

Curry Leaves – few

Ginger – 1 inch piece, peeled, cleaved

Garlic – 15 to 20 cloves, cleaved

Green Chillies – 2, cleaved

Garam Masala Powder – 1/2 tsp

Fennel Powder – 1/2 tsp

Lemon Juice – 2 tsp

Red Chili Powder – 2 tsp

Coriander Powder – 2 tsp

Turmeric Powder – 1 tsp

Salt – 2 tsp

Oil as needed

Technique:

1. In a vessel, break the eggs and beat well. Keep aside.

2. Blend the red bean stew powder, coriander powder, turmeric powder and 1 tsp of salt.

3. Include the fish filets and blend well.

4. Cover and keep it in the ice chest for 1 hour.

5. Heat 2 to 3 tblsp of oil in a nonstick container over medium fire.

6. Saute the onions, ginger, garlic, green chillies and curry leaves for 2 minutes or until onions turn light brilliant tan.

7. Include the marinated fish and blend well.

8. Cook for 5 minutes and evacuate.

9. Utilizing a fork, delicately drop the fish into little pieces and exchange to a vessel.

10. Include the lemon juice, fennel powder and garam masala powder.

11. Blend well and keep aside.

12. Add the staying salt to maida and include 3 tblsp of oil. Rub well.

13. Spill 2/3 glass of water and ply well to make a solid mixture.

14. Spread with a clammy fabric and keep aside for 30 minutes.

15. Make little/medium chunks of the batter and move them into a thick round.

16. Include 1 or 2 tblsp of the fish mixture and move them like a spring roll.

17. Seal the edges with a little water.

18. Hotness oil for profound singing in a nonstick container.

19. Sear the arranged moves until brilliant.

20. Evacuate and channel abundance oil.

21. Plunge them in the egg mixture and sear for an alternate moment or until the egg is cooked.

22. Evacuate and channel abundance oil.

23. Se