| • | Grind fish and onion in a food processor, until pureed.
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| • | Combine the pureed mixture, salt, flour, egg, baking powder, ½ cup milk and curry powder.
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| • | Spoon the mixture into a small bowl and place it inside a large bowl, with crushed ice.
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| • | Chill until the mixture becomes thick. Keep stirring.
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| • | Stir in the remaining milk slowly. Cover and chill for 20 minutes.
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| • | Refrigerate two spoons and use them to shape the fish mixture into eggs.
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| • | Melt butter in large skillet over medium heat.
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| • | Fry each side for 4-5 minutes and serve hot. |
