Cube the fish and place in a processor and process to form a rough textured paste. Pour into a bowl and combine with breadcrumbs, garlic, chilli, ginger root, coriander, egg white and lemon juice. Season with salt and pepper and mix well.
Place the saffron in the warm water and set aside.
Wet hands and shape mixture into 24 balls.
Heat a pan and add some of the ghee and gently fry the fish balls. Set aside.
In the same pan the remainder of the ghee and add saute onions on very low heat for 5 minutes Add the ground ginger, saffron and water, diced lemon ride and stock. Bring to the boil and simmer for 15 minutes.
Return fish balls to the pan cover and cook gently for 10 minutes.