Fish - whole - Preferably 'Carp' - 1.5 kgs - uncut
Shredded Onion - 4
Garlic - Paste : 8 Pods;
Shredded : 4 Pods
Ginger Paste - 2 teaspoons
Green Chillies - shredded - 3
Chilli Powder (If you wish) - To taste
Mint & Corriander (If available) - 3~4 sprigs each
White Bread - Two slicesMilk - Enough to soak the bread slices
Vinegar 2 teaspoons
Tomato Ketchup 2 teaspoons
Eggs 2
Bread Crumb - Enough to coat
Butte - As requiredCooking Medium (Fat/Oil) 30 mls
Salt - To taste
- Soak the Bread Slices in Milk
- De-scale, clean internals & wash the fish thoroughly.
- Sharply separate the Head and the Tail, boil these in salt water for 2~3 minutes, remove & keep aside.
- Cut the fish into 8~10 large pieces, boil in salt water for 5 minutes, remove, drip dry on a strainer, remove bones carefully.
- Stir fry the chopped Onion, Garlic & Chillis till onions are golden brown.
- Place the boiled pieces of fish, soaked bread slices and the
fried onions etc in a mixing bowl. Add the ginger/garlic pastes, finely
chopped mint/coriander leaves, eggs, chilli powder, salt to taste,
vinegar & tomato ketchup - Mix well.
