Ingredients For the filling: Pomphret fillets(sliced in half) 5 nos. Carrots, grated 2 nos. CabbageClick to find more about Cabbage, shredded 1 no. Spring onions, chopped 3 nos. Cream(thick) 10 tbsps. Walnuts, chopped 25 gms. Currants 25 gms. Cheese, grated 100 gms. Butter 1 tbsps. NutmegClick to find more about Nutmeg powder ¼ tsp. Pepper To taste SaltClick to find more about Salt To taste For the dough: Rice flour 200 gms. Lemon juice 2 tbsps. Lemon rind, grated 1 tbsp. Oil 2 tbsps. SaltClick to find more about Salt To taste Preparation Mix all the ingredients for the filling except the pomphret fillets & cream in a large bowl. Make a stiff dough using hot water and the ingredients for making the dough. Make 10 thin chapatis of this dough. Place one fillet on one chapati, the filling that you made and spread one teaspoon of cream on this. Now roll this chapati and seal the edges. Make the remaining fish rolls in the same way. Grease a tray and place the fish rolls in it. Pour the remaining cream over the fish rolls. Bake the fish rolls in a moderately hot oven(300 degrees) for 15-20 minutes or until the top is brown. Sprinkle the cheese and bake till the cheese melts. Serve hot with salad.