Place the cleaned fish in a pot with a little water, half the salt, and half the turmeric; boil for 5-7 minutes until fully cooked.

Drain the fish and let it cool completely, then carefully remove the skin and bones, flaking the flesh into a bowl.

Heat 1 tablespoon of oil in a skillet over medium heat and sauté the chopped onions and green chilies until the onions turn soft and translucent.

Stir in the ginger garlic paste, red chili powder, remaining turmeric, and vinegar, cooking for another minute until fragrant.

Add the flaked fish to the skillet, mix well to coat with the spices, and cook for 2 minutes to evaporate excess moisture.

Remove the mixture from heat, let it cool slightly, then mix in the chopped cilantro.

Soak the bread slices in water for a few seconds, squeeze out all the excess water thoroughly, and knead the bread into the fish mixture to act as a binder.

Take small portions of the mixture and shape them into oblong cylinders (traditional fofos shape).

Dip each roll into the beaten egg, then roll it in the semolina until evenly coated.

Heat oil in a deep pan to 350°F (175°C) and fry the fofos in batches for 3-4 minutes until golden brown and crispy.

Drain on paper towels and serve hot with ketchup or a spicy green chutney.