Cut the bread with the crust, put the pulp into a bowl and cover with cold water. Leave on for 10 minutes., Then squeeze the bread.
Clean onions and garlic, cut into small pieces. Ginger root peel and chop. Fish fillets cut into pieces of arbitrary and grind in a blender. Combine in a bowl fish, egg, half a chopped onion, garlic, ginger, coriander and turmeric. Salt and pepper to taste, mix well and refrigerate for 1 hour
Prepare the sauce. Wash the tomatoes, peel lemon. Cut the tomatoes into small cubes and squeeze the lemon. Preheat a frying pan in and fry the remaining garlic and onion with 1 tbsp of oil for 5 minutes. Sprinkle with the remaining turmeric and fry for a few seconds. Then add chopped tomatoes and lemon. Add paprika, ginger and remaining cilantro, simmer over medium heat for 7-8 min., to obtain a homogeneous sauce. Season with salt and pepper, remove from heat.
Form with wet hands fish balls the size of a walnut.
Put the fish balls into the sauce and simmer for 15-20 minutes., Turning once. Garnish the dish with fresh coriander and lemon wedges.