First, clean the fish & coated it with required salt and turmeric powder well & keep aside for 25 mins. Heat 3 tbsp mustard oil & fry the fish very lightly. Then put it on a plate sometime to cold & then mash it & remove the fish bones.

Again heat 1tbsp mustard oil in a pan, then give the chopped onion & a little salt & fry it until browned. Then add the chopped tomatoes, ginger-garlic paste,red chilli coriander cumin black pepper powder & little turmeric powder & stir it until oil removes. Then add the boiled smashed potatoes, smashed fish, garam masala & chat masala, lemon juice, little salt & 1tsp bread crumbs & cook it for 4-5 mins.

Put this mixture on a plate. If it gets a little cold take a dough from it, put the doe on your palm, press it & shape into cutlets. Then in an another pot take 2 eggs & whisk very oil. Spread the bread crumbs evenly on a flat plate. Dip the cutlets in egg mix one by one & coat well with bread crumbs. Do this process again for better taste.

Heat 1 cup white oil in a frying pan on medium flame. Fry the both sides of the cutles well until browned. Drain excess oil. Serve hot with kasundi.