| • | Add a little salt, tomatoes, onions, green chilies, ginger, and turmeric powder in half a cup of water. Bring it to a boil.
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| • | Add fish pieces to it, when cooked, strain and keep aside stock.
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| • | Grate the fish and keep it aside.
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| • | For white sauce, take a small, heavy saucepan.
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| • | Melt 2 tablespoons of butter in it over low heat.
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| • | Add flour to the melting butter and blend it well.
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| • | When it begins to turn light brown, add milk gradually.
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| • | Allow it to thicken without any lumps.
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| • | Remove from flame and add pepper powder, mustard powder, minced celery and grated cheese.
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| • | Stir in the dish stock and add beaten yolks.
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| • | Fold in stiffly beaten egg whites and the shredded fish.
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| • | Mix gently and pour into a pie dish.
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| • | Bake at 180 degree C until the top is brown.
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| • | Brush with a little egg yolk and grated cheese. |
