To make fish chop, first clean the fish. Then place the fish pieces in a pan of water and add salt, turmeric and whole garam masala. Boil the fish on high for about 5-7 minutes. Then drain the excess water and discard the whole spices. Debone the fish (if not using fish fillets), mash it and keep aside until further use.

Boil, peel and mash the potatoes. Season lightly with salt and keep aside.

Chop onions, green chillies and coriander leaves.

Next add the spices – salt, sugar, turmeric, cumin powder, garam masala and red chilli powder. Mix well.

Then add the boiled and mashed fish and combine well. Sauté for 1-2 minutes and then remove from heat. Stir in the coriander leaves and allow the mixture to cool down.

Meanwhile make a slurry of cornflour and water. Season with salt and pepper and keep aside.

Now make equal sized balls of the potato mixture. Take one ball and light flatten it. Add a tablespoon of the fish mixture and envelop it with the mashed potato by bringing the sides together.

Then form into a desired shape, either cylindrical or flat.

Dip each chop into the cornflour slurry and then roll in breadcrumbs.

Heat oil in a wok for deep-frying. Once the oil is adequately heated, gently slip in the prepared fish chop.

Deep fry on both sides to cook evenly. Remove with a slotted spoon onto absorbent paper to drain excess oil.