To make fish balls, Onions, chilies, coriander Roots, ginger ,garlic, coriander powder red chili powder and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to a bowl.
In food processor, blend fish to make a smooth paste add eggs and flour.
Transfer to a bowl with Onions, chilies paste and mixed properly with fish.
In a bowl mix fish, about 2-1/2 tablespoons corn starch, and salt. Oil your palm and knead the fish, making into very smooth dough. If needed oil your palm again and dust the corn starch over the dough as needed.
Divide the dough into 15 pieces and roll them between your palms, making them into smooth balls.
Then, take a bowl and beat the eggs in it. Take a plate with all purpose flour. In another plate, spread the breadcrumbs.
Now take the fish balls, roll them on the all-purpose flour, then dip in the egg mixture and then roll them again on the bread crumbs.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little breadcrumb in the oil.
Drop the fish balls slowly in the oil making sure don’t overlap them.
Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
Serve with garlic aioli and garnish with parsley sprig.