Mix together the fish eggs, salt, turmeric powder & nigella seeds. Heat oil in a kadai / pan & drop spoonfuls of the mix in batches. Deep fry till golden in colour. Drain on a kitchen towel and keep aside.
Heat oil in a pan & temper with dry red chili and nigella seeds. Saute for a few seconds. Now add the onion, ginger & garlic. Saute till light brown.
Add the chopped spinach, green chilies & all the dry spices. Mix well &
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.
Serve with plain steamed rice or chapati.
