Heat oil in a saucepan and fry cinnamon sticks until dark brown.
Add chillies and cloves, then add onions and fry for 4 minutes until soft.
Add ginger and garlic paste and fry for another minute.
Stir in tomatoes, vinegar, jaggery, and tamarind and simmer for 20 minutes until pulpy.
Mince the fish fillets using a food processor or a large knife.
Blend the fish with chilli, ginger, garlic, and coriander into a rough paste.
Mix in salt, lemon juice, egg, and the squeezed bread to stabilize.
Form the mixture into balls and flatten them to 1cm thickness.
Heat 5mm of oil in a frying pan.
Coat each cake in flour and then in beaten eggs.
Fry cakes in batches for 3 minutes per side until golden brown.
Drain cakes on kitchen paper and serve with the reheated sauce.