Named after the city where it originated, this easy fried fish dish is a great appetizer or side dish to complement the main course.
- 1 kilogram fish (any fish with firm, white flesh) 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)
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.
In 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.