Ingredients:

  • 1 lb / 450g firm white fish fillets (Tilapia, Cod, or Catfish)
  • 1 tbsp / 15ml lemon juice
  • 1/2 tsp / 2.5ml turmeric powder
  • Salt to taste (approximately 1 tsp / 5ml)
  • 2 tbsp / 30ml ginger-garlic paste
  • 1 tbsp / 15ml red chilli powder (adjust to taste)
  • 1 tbsp / 15ml coriander powder
  • 1 tsp / 5ml cumin powder
  • 1/2 tsp / 2.5ml garam masala
  • 1 tbsp / 15ml rice flour
  • 1 tbsp / 15ml gram flour (besan)
  • 1-2 tbsp / 15-30ml water (to adjust consistency)
  • 2 tbsp / 30ml oil (for frying)
  • Fresh coriander leaves, chopped (for garnish)
  • Lemon wedges, for serving

Instructions:

  1. Wash and pat dry the fish fillets. Cut into 2-inch pieces.
  2. In a bowl, marinate the fish with lemon juice, turmeric powder, and salt. Mix well and set aside for 10 minutes.
  3. In a separate bowl, combine ginger-garlic paste, chilli powder, coriander powder, cumin powder, garam masala, rice flour, and gram flour.
  4. Add water to the spice mixture to form a thick paste. Adjust consistency as needed.
  5. Add the spice paste to the fish and mix well, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes (or up to a few hours).
  6. Heat oil in a frying pan or skillet over medium heat.
  7. Carefully place the marinated fish pieces in the hot oil, ensuring not to overcrowd the pan.
  8. Fry the fish for 3-4 minutes on each side, or until golden brown and cooked through.
  9. Remove the fried fish from the pan and place them on a paper towel-lined plate to drain excess oil.
  10. Garnish with fresh coriander leaves and serve hot with lemon wedges.