Pomfrets 2 nos. Breadcrumbs As required Eggs 3 nos. Oil for frying As required Salt As required For the Chutney Green chilies 6 nos. Coconut 1 no. Sugar 1 tsp. Coriander 1 bunch Lemon juice 1 no. Garlic 6 slices. Salt ½ tsp.

1.Grind all the above masala for the chutney, add lemon juice and keep aside. 2.Cut fillets of the pomfret, apply salt and keep for ½ hour. 3.Then wash the fillets and cut each fillet crosswise into two. 4.You will get 16 pieces, then lay each fillet flat on the board and with a sharp knife slice into half but don't disjoint. 5.Flatten each fillet and apply chutney and roll up and seal with a toothpick. 6.Put them in the fridge and just before serving roll in eggs and coat with bread crumbs. 7.Deep fry in hot oil, until crisp and golden