Wash
the fish pieces with salt and garlic. Then place the fish
pieces on a hot griddle (tava) on low heat and sprinkle
vinegar on them. When the water dries completely remove from
heat and leave to cool. Add all the spices including the
fresh coriander and green chilies, mix well to a fairly
smooth consistency.
Divide
the mixture into equal pieces (about 18-20), making them
into flat round shapes about 1/2 inch thick. Dip the fish
kebabs first into the egg and then into the breadcrumbs, and
deep fry in hot oil. Drain on kitchen paper towel. Serve
hot.
