Ingredients

• 2 large - Pomfrets
• 2-3 - Eggs
• Breadcrumbs
• Salt to taste
• Oil for frying
• For the chutney:
• 6 - Green chillies
• 1 large bunch - Coriander
• 1/2 - Coconut
• 1 tsp - Cumin
• 1 tsp - Sugar
• Juice of 1 lemon
• 1/2 tsp - Salt
• 6 slices - Garlic, if desired

How to Make Chutney filled Fish Rolls

• Grind all the above masala for the chutney, add lemon juice and keep it aside.
• Fillet pomfrets, apply 2 tbsp. salt and keep for 1/2 an hour, then wash and cut each fillet into two crosswise; you will get 16 pieces.
• Then lay each fillet flat on the board and with a very sharp knife slice into half but do not disjoin it, should be joined at the side.
• Lay each piece flat and flatten with a knife, put a little chutney on each and roll up, and put a toothpick in each roll and make all the 16 rolls.
• Put it in the refrigerator.
• Just before serving, roll them in flour, then in beaten eggs and then in breadcrumbs.
• Fry in deep hot oil, until crisp and golden.
• Drain on paper before serving.
• These rolls can also be dipped in batter and fried, but must be served immediately.
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