Initially add oil to a tawa, add onions into this once oil is heated up. Once onions are cooked to brown, add in the chopped chillies, garlic and ginger.

Cook fish with turmeric powder and salt by adding a little water. After it is cooked add pepper powder to taste.

Boil and prepare mashed potatoes by adding a little salt and turmeric.

Mix the sauted onion, add mashed potatoes and cooked fish. Mix properly and check for slot and spice.

After it is cooled, make it into small balls of suitable size. Shape it by patting it between both hands.

Dip the shaped cutlets into a bowl filled with beatten eggs. Coat all sides properly and then coat with a layer of bread crumbs.

Heat oil in a pan, once heated drop the cutlets into the oil. Fry until golden brown. Collect onto tissue paper so that excess oil will be absorbed.

You can store the extra unmade cutlets in freezer for up-to a week.

For the garlicky yoghurt dip, allow yoghurt to drip from a sieve for an hour so that all the whey is removed and only the thick part remains. Add chopped garlic, mint leaves, salt to taste and pepper. Mix these ingredients properly. Add a few drops of lemon juice.

For the mint mayo dip, take Coriander and mint leaves in a mixer jar, add chillies and grind to a smooth paste. Take mayonnaise and mix properly. Add salt and juice of half a lemon.