In a medium saucepan, combine water, ginger slices, garlic pods, bay leaf, cinnamon stick, cardamom pods and salt and bring to a boil. Lower the heat and add the fish and cubed potatoes.

Poach for 5-6 minutes till the potatoes are soft and the fish is cooked through and flakes easily. Drain and let it cool. Discard the ginger slices, cardamom pods, cinnamon stick and the bay leaf.

In a large bowl add the poached fish, chopped onions, chopped cilantro, salt, chopped chilies, garam masala and egg. Mix it well.

The mixture needs to sit in the refrigerator to firm up. Wrap it with a cling wrap and keep it in the refrigerator for a minimum of 4 hours to overnight.

Preheat the oven at 400F/ 200 C. Line a baking tray with aluminum foil and grease it well.

Using an ice-cream scoop, roll out 2 inch balls from the chilled potato-fish mixture. Roll each ball in the bread crumbs to coat completely.

Arrange the coated balls on the greased aluminum foil lined baking tray. Spray the fish balls lightly with nonstick cooking spray or brush them with oil.

Bake for 30 minutes, turning the tray midway for even cooking.

Serve hot with green chutney and a cup of hot tea or coffee.