06 October 2015,10:48 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
20 minutes

Preparation Method :

  • Wash the fish with 1 tablespoon besan and lemon juice to remove the fishy odour. Remove on a kitchen towel and pat dry.
  • 1st Marinade: Place the fish in a vessel, add lemon juice, salt and chilli powder. Keep aside for 20 -30 minutes.
  • 2nd Marinade:Add ginger - garlic paste, curd, ajwain, salt, chilli powder and colour. Rub well.
  • Marinate at least for 45 minutes or till the time of frying.
  • Just before frying, sprinkle 1 tablespoon cornflour and 2 tablespoon besan on the fish to give a dry coating.
  • Heat some oil in a pan. Shallow fry till crisp. Fry on medium heat. Remove on absorbent paper and sprinkle some chaat masala. Serve hot with chutney.


  • 500 grams fish - cut into pieces 
  • 50 grams dry besan
  • 15 grams corn flour
  • IDHAYAM Sesame Oil for frying

1st Marinade

  • Juice of 1 lemon
  • Salt and chilli powder to taste

2nd marinade

  • 2 tablespoon ginger garlic paste
  • 3 tablespoon thick curd 
  • ½ teaspoon carom seeds teaspoon 
  • ½ teaspoon chilli powder
  • Salt to taste 
  • Few drops of orange red colour

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