Ingredients:

• 500g firm fish fillets (seer, rohu, basa, or catla), cleaned and cut into medium pieces

• 2 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• ½ tsp garam masala

• 1 tbsp lemon juice

• Salt to taste

• 1 tbsp rice flour

• 1 tbsp gram flour (besan)

• 1 tbsp semolina (suji/rava) – our crunchy twist!

• 2 tbsp water (as needed)

• Oil for shallow or deep frying

• Sliced onions, lemon wedges, and chopped coriander for garnish

How to Cook:

1. Marinate the Fish
Clean and pat dry the fish pieces. In a mixing bowl, combine ginger-garlic paste, turmeric, red chili, coriander, cumin, garam masala, lemon juice, and salt. Rub this mixture onto the fish thoroughly and let it marinate for at least 30 minutes. This allows the flavors to soak in deeply.

2. Prepare the Crunch Coating
In another small bowl, mix rice flour, gram flour, and semolina. Add this dry mix to the marinated fish and coat evenly. Sprinkle a few drops of water just to make the coating stick, but don’t make it soggy.

3. Fry to Perfection
Heat oil in a flat frying pan. Once hot, gently place the coated fish pieces. Shallow-fry on medium heat until golden brown and crisp on both sides—about 3–4 minutes per side. For deep-frying, ensure the oil is medium-hot and fry until golden.

4. Serve Hot and Spicy
Place the fried fish on paper towels to absorb excess oil. Garnish with sliced onions, lemon wedges, and fresh coriander. Pair it with mint chutney or spicy mayo for a modern twist.

Pro Tips:

• Use firm fish varieties that hold their shape well during frying.

• Marinating for longer enhances flavor—up to 2 hours if time allows.

• You can add crushed curry leaves to the marinade for a South Indian aroma.