Ingredients:
Fish – 1 kg, with or without bones
Salt for seasoning
White Vinegar – 1/4 cup
Carom Seeds – 2 tsp
Gram Flour – 2/3 cup
Red Chilli Powder – 1 1/2 tsp
Turmeric Powder – 1 1/2 tsp
White Pepper Powder – 1 1/2 tsp
Ginger Paste – 4 tbsp
Garlic Paste – 4 tbsp
Lemon Juice – 4 tbsp
Oil – 1 cup
Chaat Masala – 1 1/2 tsp
Method:
1. Clean, wash and dry the fish.
2. Prick each piece of fish with a sharp fork.
3. Marinate the fish with salt and two thirds of the vinegar and keep aside for 1 to 2 hours.
4. In a bowl, mix the ingredients with the ginger and garlic pastes, lemon juice and remaining vinegar and salt.
5. Whisk to a smooth and creamy batter.
6. Coat each piece of fish/steaks on a flat tray and keep aside for 1 to 2 hours at room temperature.
7. Heat oil in a heavy bottomed pan.
8. Shallow fry the fish on medium heat till crisp and golden.
9. Drain excess oil on a kitchen towel and sprinkle chaat masala.
10. Garnished with slices of cucumber, tomato and lemon wedges.
11. Serve hot.
