This is one of the simpler fish dishes served in many parts of India, with each area using its own local fish. The breading is, of course, a Western influence. Lemon wedges or tomato ketchup may be served on the side.
Cut the fish fillets across, and at a slight diagonal, into 2cm/¾ inch wide strips. Lay the strips on a plate and sprinkle them on both sides with the salt, pepper, cumin, turmeric, cayenne and fresh green coriander. Pat down the spices so they adhere to the fish. Set aside for 15 minutes.
Break the eggs into a deep plate. Add the measured water and beat lightl