Clean and cut Fish fillet into very small pieces and keep it aside. Mash the potatoes and keep it aside

In a large pan or deep skillet, heat the oil. Splutter cumin seeds and curry leaves

Add onions and saute until translucent. Add the ginger-garlic paste and chopped green chili and saute well till the raw smell is gone.

Now add the turmeric powder, red chili powder, and garam masala powder and saute for a few seconds.

Add the fish pieces and salt. Cook the fish on all sides. When the fish is opaque (cooked), mash it lightly with the spoon

Add the mashed potatoes and stir to combine well with the masala and fish. Cook together till mixture is dry.

Sprinkle black pepper powder, amchur powder and coriander leaves, mix well and remove from heat. Allow to cool completely

Whisk the egg, season lightly with salt and pepper in a shallow bowl. Take breadcrumbs in another bowl.

Pinch lime-sized balls of the fish filling, shape into cutlets or as desired

Dip each patty in the egg, then roll generously in breadcrumbs. Transfer to a large tray or plate. Do until completed

Freeze for later use or use it immediately, its best to refrigerate it at least 30 minutes before frying

Deep fry the croquettes until golden brown on all sides over low medium heat. Drain excess oil over tissue paper

Serve hot with chutney or sauce