About this recipe:Love meat and also fish? This is the perfect food item for you that incorporates both meat and fish into a yummy snack. Mutton or beef is used to make the filling of the roll. It is delicious by itself, and is served with ketchup or chutney.
First wash the fish pieces and smash slightly with a rolling pin or on a "sheel pata" ( a flat stone with a cylindrical stone that is rubbed back and forth to grind ingredients). Make sure that the skin of the fish pieces do not tear, and that the fish pieces are just flattened out.
Cover the fish pieces with white pepper powder, salt and lemon extract, and set aside. Heat mustard oil in a pan. When the oil starts to sizzle, add onion, garlic, ginger and green chilli slices. Stir frequently until the oil starts to simmer on top. Add the boiled minced mutton and mix well.
Sprinkle just a bit of vegetable oil, Shah chilli, garam masala, cumin and toasted red chilli powders, salt and lemon extract to the minced mutton. Also add a pinch of sugar.Stir regularly until the mutton is fried well. Make sure that the minced mutton fry does not get too oily. If it gets too oily, set it aside on a plate or a bowl, and mix some of the biscuit crumbs.
Beat an egg in a small bowl with cornflour. Wrap the mutton in the flattened fish piece to make a roll.Repeat for all the fish pieces and set aside.
Heat a separate deep fry pan with the soyabean oil. As the oil gets hot, dip the wrapped mutton in the fish piece in the egg and then again in the biscuit crumbs so that the crumbs cover the fish skin completely. Fry the mutton-fish rolls until golden brown.