Cut each fillet of fish into 4 pieces, and then pound each piece with a meat pounder/cast iron skillet/rolling pin to flatten into a very thin slice. Repeat for each piece and set them aside in the refrigerator while you work on the stuffing.

Heat oil over medium heat. Add chopped onions and saute until translucent.

Add garlic, ginger and chilies and saute for 3-4 minutes.

Drain all excess liquid from the tuna can and add the fish to the pan.

Add all the powdered spices and salt, and cook for 4-5 more minutes.

Stir in the raisins and remove from heat.

When the tuna has cooled, add the boiled potato and mash, using your hands or a spatula, until it is thoroughly mixed.

Divide the stuffing into 8 equal portions. Using the palm of your hands roll them into cylindrical shapes (as shown in the image above).

Carefully wrap each tuna roll in a flattened fish fillet.

Dip the a roll in egg wash, and then roll it in bread crumbs. Repeat this step to double coat the roll so it doesn't fall apart while frying.

When all the rolls are breaded, heat enough oil in a pan for deep frying. Fry no more than 2-3 rolls at a time. Fry them for 2 minutes on each side over medium to high heat. Don't let the oil get too hot at any time.

Remove onto a plate lined with tissue to drain the excess oil.

Garnish with cilantro and serve with ketchup or lime slices.