Pouch the shark pieces with red chili powder, turmeric and salt until cooked. Drain and crumble the fish. Set aside.
Grind the ginger, garlic, green chilies & onions coarsely. Fry this mixture in 2 tablespoons of oil until the raw smell vanishes from it.
Add this fried mixture to the crumbled fish with ground black pepper and mix well. Make walnut sized balls out of this fish mixture and dip them in the egg white. Coat with breadcrumbs.
Deep-fry them in hot oil until golden brown. Drain the excess oil on paper towels. Serve warm.