Mince the fish & shrimp and put them in a bowl. Add 1 egg, 1 cup of bread crumbs, lemon juice, chopped cilantro, salt & pepper to the minced fish & shrimp and mix well. Make small balls out this mixture. Dip them in remaining egg and coat them with the remaining breadcrumbs. Cover & refrigerate them for 30 minutes. Then deep-fry them in the hot oil until golden brown. Drain on paper towels and serve hot with the sauce.
To make the sauce: Heat 2 tablespoons of oil in pan and fry onions until soft. Add green chilies, garlic and the turmeric powder and stir for 2 minutes. Then pour the coconut milk and tomatoes and cook for about 20 minutes or until the sauce is thick, stirring occasionally. Remove from heat.