INGREDIENTS
Fish(centre bone river fish) 1 kg.
Malt vinegar ½ cup
Ginger paste 3 tbsp.
Garlic paste 3 tbsp.
Green chili paste 4 tsps.
Ajwain 3 tbsp.
Red Chili Powder 1 tsp.
Turmeric ½ tsp.
White pepper powder ½ tsp.
Gram flour 1 cup
Orange colour Few drops
Oil to fry
Salt to taste
METHOD
1.Wash the fish and cut into 1/2" thick slices and pat dry.
2.First Marination:
- Dissolve salt in vinegar and leave the fish in this marinade for atleast 25 mins.
- Remove, place between two napkins and press gently to remove the excess moisture.
3.Second Marination:
- Mix the ginger,garlic & chili paste, ajwain, red chillis, turmeric, pepper and salt with gram flour.
Add 7 tbsps of water and orange colour and make a paste of coating consistency.
- Apply the paste on both sides of the fish and arrange them on a tray atleast an inch apart. Keep aside for 20 mins.
4.Heat ghee in a frying pan and fry the fish over medium heat until well cooked.
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