Wash and soak gram lentils for 15 minutes.
Cook with cloves, cinnamon, cumin seeds and garlic until 3/4 tender.
Drain and keep its water for boiling the fish.
Boil the fish in the same water until tender and water is absorbed.
Cool, remove the bones and skin.
Then grind with gram lentils.
Grind onion, green chillies, ginger and coriander leaves finely.
Mix into ground mixture of fish and lentils.
Mix in egg yolks.
Then shape it in small round balls.
Deep fry in oil until nicely golden.
Drain on absorbent paper, insert toothpick in each kebab.
Serve hot with chutneys.
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