Directions

0/0 steps made
  1. Prepare the masala: Toast the cumin in a frying pan on medium heat for a few minutes. In a grinder add the coriander, cumin, red chilli flakes, chaat masala, pepper, garam masala, karhai masala, and kasuri methi. Grind until the whole spices have powderised and everything is mixed well.
  2. Marinate the fish: Toss the fish in turmeric, salt, and flour. Set aside for 10-15 minutes.
  3. Prepare the garnish: Put minced garlic and green chillies in a mesh strainer (one that will fit inside your wok. Heat oil in the wok and fry the garlic and chillies. Drain and set aside. 
  4. Cook the fish: In the same oil fry the fish for 3 minutes on medium-low heat (until golden and cooked through). Time may vary depending on the type of fish you’re using. You could pan-sear the fish instead to make it less oily.
  5. Assemble: Take the fish out into your serving dish. Drizzle with lemon juice. Garnish with the fried garlic & chillies, ginger and fresh coriander leaves.
  6. Serve with naan or baghray chawal.