Ingredients

• 1 kilogram fish cut into medium-thick slices
• 3 tablespoons ginger paste
• 3 tablespoons garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon chili powder
• Dash salt to taste
• 2 tablespoons lime juice (juice of 1 lime)
• 1 1/2 cups Bengal gram flour
• Oil to shallow fry fish
• Juice of 1 lemon
• 1 lime (wedged)

Steps to Make It

• Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste.
• Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
• n a wide, flat pan, heat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.
• Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.