In a large bowl, combine mashed potatoes, shredded fish, chopped coriander, and the sautéed masala, then mix well until evenly blended.

Take a small portion of the fish-potato mixture in your hand.

Roll it gently to form a smooth ball.

Flatten the ball slightly to make a patty about 1 cm thick.

Place the shaped patties on a plate and keep them ready for coating.

In a bowl, mix all-purpose flour (maida), cornflour, and water to make a smooth, thin batter.

Take each shaped cutlet and dip it completely into the batter, ensuring it’s coated evenly.

Roll the batter-coated cutlet in breadcrumbs so that all sides are covered.

Refrigerate the coated cutlets for 30 minutes to help them hold shape and become extra crispy, or skip if frying immediately.

Heat oil in a pan on medium heat.

Fry cutlets until golden brown on both sides.

Remove the cutlets and drain them on paper towels to remove excess oil.

Serve hot with ketchup or your favourite chutney.