PREPARATION

1. In a blender, add 30 grams coriander, 35 grams spring onions, 3 tablespoons green chili, 2 tablespoons garlic, 1/2 teaspoon salt, 2 tablespoons lemon juice, 50 milliliters water and blend it into a paste.
2. In a mixing bowl, add 650 grams fish, blended puree and mix it well.
3. Marinate for 15 - 20 minutes.
4. In a bowl, add 180 grams semolina, 80 grams rice, 1/2 teaspoon salt and mix it well.
5. Add the marinated fish in it and coat it properly.
6. Heat some oil in a pan and shallow fry these until golden brown and crispy from all sides.
7. Remove it from heat and drain it on an absorbent paper.
8. Serve hot.