Fritters - In a bowl, mix together the fish eggs, salt, turmeric powder and nigella seeds. Heat the oil in a kadai / pan and drop spoonfuls of the mix in batches. Deep fry till golden in colour. Drain on a kitchen towel and keep aside.
Stir Fry - Heat oil in a pan and temper with dry red chili and nigella seeds. Saute for a few seconds. Now add the onion, ginger and garlic. Saute till light brown.
Add the chopped spinach, green chilies and all the dry spices. Mix well and cook on a low flame till half done.
Now add the fried fish egg fritters. Combine everything well and cook till all the moisture has evaporated.
Switch off the flame and add the ghee. Give it a stir and serve with plain steamed rice or chapati.
