Ingredients:
Boomla – 12, fresh and cleaned
Fenugreek Powder – 1/2 tsp
Cumin Powder – 1 tsp
Juice of 2 Limes
Rice Flour – as required
Sesame Oil for frying
Salt as per taste
Lime Wedges to garnish
For the Masala:
Green Chillies – 4, deseeded
Ginger – 2 inc piece, peeled and chopped
Garlic – 6 cloves, peeled and chopped
Turmeric Powder – 1 tsp
Dried Red Chillies – 5, deseeded
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Fenugreek Seeds – 1 tsp
Cinnamon – 1, large stick, broken into pieces
Cloves – 2 to 3
White Cardamoms – 4
Black Peppercorns – 4
Method:
1. Remove the head, fins and bones above the tail.
2. Remove the insides without tearing the soft skin.
3. Mix the fenugreek and cumin powders in a bowl.
4. Rub into fish.
5. Grind all the masala ingredients wiith a little water.
6. Add lime juice to the ground masala and rub over the fish.
7. Keep aside for 30 minutes.
8. Roll each fish in rice flour and ensure it is covered well.
9. Heat oil in a pan.
10. Add the fish and lower heat.
11. Fry till both the sides are crisp.
12. Remove and drain.
13. Serve hot wtih lime wedges.
