Product Details

Ingredients:

• Fish Filling:
  • 300g white fish fillets (e.g., cod, tilapia, or mackerel)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ginger paste
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp chili powder (optional)
  • Salt to taste
  • 2 tbsp oil
  • 2 tbsp chopped fresh cilantro (optional)
• Roll Wrappers:
  • 6–8 spring roll wrappers or thin parathas
• Binder:
  • 1 egg, beaten
• For Frying:
  • Oil for deep or shallow frying

Instructions:

1. Prepare the Fish Filling:

   • Heat oil in a skillet over medium heat. Sauté the onion, garlic, and ginger paste until fragrant.
   • Add the turmeric powder, cumin powder, chili powder, and salt. Mix well.
   • Add the fish fillets, breaking them into small pieces with a spoon as they cook.
   • Cook until the fish is fully cooked and any excess moisture evaporates.
   • Stir in chopped cilantro (if using) and set aside to cool.

2. Assemble the Rolls:

   • Place a spring roll wrapper or paratha on a clean surface.
   • Spoon 2–3 tbsp of the fish filling near one edge of the wrapper.
   • Fold in the sides and roll it tightly, sealing the edge with a little beaten egg.

3. Cook the Rolls:

   • To Fry: Heat oil in a deep pan and fry the rolls until golden brown and crisp, about 3–4 minutes.
   • To Bake: Preheat the oven to 200°C (400°F). Place the rolls on a greased baking tray, brush with oil, and bake for 15–20 minutes, flipping halfway.

4. Serve:

   • Serve the fish rolls hot with ketchup, mint chutney, or a tangy tamarind sauce. They make an excellent snack or appetizer!

Enjoy these flavorful fish rolls with their crispy exterior and deliciously spiced filling! 😊