Cook the potatoes in salted boiling water, drain and keep aside.

Cut the fish fillets into large chunks and boil till ¾ ths done. Pat dry and crumble with your fingers and mash the boiled potatoes into it

In a pan, heat the mustard oil and sauté the onions till soft.

Once the onions have softened, add the ginger, garlic, green chillies and tomatoes; sauté for another minute or two.

Then add the cumin, coriander powder and garam masala. Mix well and add a few spoons of water if the mixture feels too dry.

Add the fish potato mixture and mix well to combine.

Add the coriander leaves and season with salt.

Continue to sauté till the mixture comes together and has no excess moisture.

Remove from heat and allow to cool.

Assemble the eggs, flour and breadcrumbs in three different bowls. Beat the eggs well; season the flour and breadcrumbs with salt and pepper.

Heat vegetable oil in a deep pan for frying the fish croquettes

Shape the fish mixture into even sized balls and keep in a plate.

Roll one ball lightly with flour, coat in egg and then roll again in breadcrumbs till evenly coated. Do the same with all the balls. Refrigerate for about 20-30 minutes before frying in oil.

Deep fry the balls in oil till browned well. Drain on a kitchen towel.

Serve warm with tomato ketchup and salad.