Cooking Times

25 min
Prep Time
20 min
Cook Time
45 min
Total Time

Ingredients (13 items)

500.00 g Trevally
finely chopped
1.00 medium Fresh coconut
grated
1.00 medium Onion
finely chopped
2.00 medium Green chilies
finely chopped
4.00 cloves Garlic
minced
1.00 tbsp Ginger
grated
10.00 leaves Curry leaves
finely chopped
0.50 cup All-purpose flour
2.00 large Eggs
beaten
2.00 tbsp Lime juice
fresh
1.00 tsp Salt
to taste
0.50 tsp Black pepper
freshly ground
500.00 ml Vegetable oil
for deep frying

Instructions (9 steps)

1
Mix chopped fish with lime juice and salt.
10 minutes
2
Combine fish with grated coconut, onion, chilies, garlic, and ginger.
3
Add curry leaves and black pepper.
4
Mix in flour and beaten eggs until well combined.
5
Heat oil in a deep pan to 180°C (350°F).
6
Drop spoonfuls of mixture into hot oil.
7
Fry until golden brown on both sides.
6 minutes
8
Drain on paper towels.
9
Serve hot with chili sauce.