Fish cutlet with coriander yogurt chutney

Ingredients

For the cutlets:

• 1 piece (about 150g) Mackerel/tenggiri - poached and flaked
• 2 small potatoes - boiled till soft, remove skin and mashed
• 1 tsp turmeric/kunyit powder
• 1 egg white (lightly beaten)
• 1 cup breadcrumbs
• Pepper and salt for taste
• Oil for frying

For the chutney:

• 2 tbsp yogurt
• 2-3 sprigs of coriander leaves (cut the roots and use the stems with leaves)
• 1/2 inch ginger (remove skin)
• 2 tbsp olive oil
• Salt for taste
• ** Blend/process all the ingredients together.