Fish Kababs

Ingredients
Fish (skinned and center bone removed) 1 kg
Lemons 2
Fresh coriander (finely chopped) 1 bunch
Green chilies finely chopped 4
White cumin roasted and ground 1 tsp
Black pepper ground 1 tbsp
Red chili powder 1/2 tsp
Eggs whipped 2
Bread crumbs (sifted)
Vinegar 1 tbsp
Salt to taste
Cooking oil for frying
Cooking Instructions
Wash the fish pieces with salt and garlic.
Then place the fish pieces on a hot griddle (tava) on low heat and sprinkle vinegar on them.
When the water dries completely remove from heat and leave to cool.
Add all the spices including the fresh coriander and green chilies, mix well to a fairly smooth consistency.
Divide the mixture into equal pieces (about 18-20), making them into flat round shapes about 1/2 inch thick.
Dip the fish kebabs first into the egg and then into the breadcrumbs, and deep fry in hot oil.
Drain on kitchen paper towel. Serve hot.