Add the fish steaks, onion quarters, smashed garlic cloves, bay leaves, crushed green cardamom, cinnamon, a generous sprinkle of salt and a cup of water to a pressure cooker. Cook over a high flame, one whistle I would reckon. Allow to cool down on its own.

Carefully debone the fish steaks, mash the fish. Keep aside.

Heat 1 tbsp oil in pan, add the chopped onions and garlic, fry till a gorgeous golden.

Add the chopped green chillies, saute for a minute or two.

Add the mashed fish, tomato ketchup, salt and sugar. Cook over a low flame, stirring occasionally, for 5-7 minutes.

Allow to cool to room temperature.

Form 10 oval roundels, keep aside.

Sprinkle a little salt and black pepper to the mashed potatoes, mix well. Divide the potatoes into 10 equal portions.

Take one portion of mashed potato in the palm of your hand, make a well in the center.

Place a portion of the fish filling in the potato well, bring the corners of the potato case together and cover the fish stuffing. (It should be a very thin coating of mashed potato over the fish stuffing.)

Gently shape into a croquette as I have done.

Roll the croquettes over flour, dip into whipped egg and roll over breadcrumbs. Keep aside in the refrigerator to set, 30 odd minutes is good enough.

Heat oil in pan, deep fry till golden.

Keep on a kitchen absorbent towel to soak up the extra oil.

Serve hot with tomato ketchup.