Ingredients:

• 250 g – fish fillets
• salt, pepper, Lime juice to taste
• For Chutney:
• 1 cup – ground Coconut
• 2 tbsp – roasted Peanuts
• 2 tbsp – Mint leaves
• 2 tbsp – Coriander leaves
• 2 cm Ginger
• 4 Cloves of Garlic
• 2 to 3 Green chillies
• salt to taste
• For Batter:
• 1 cup – besan (chick peas flour)
• 2 tbsp – Corn flour
• 1/2 tsp – chili powder
• 1/2 tsp – thymol seeds (ajwain)
• 1/2 tsp – cooking soda
• salt to taste

Method:

1. Cut fish into even size pieces. Toss with salt, pepper and lime juice and keep aside.
2. For Chutney grind all the ingredients together to a stiff, smooth paste.
3. Mix all the above ingredients together.
4. Add enough water and make thick coating batter.
5. Slit the fish pieces and stuff with chutney.
6. Dip in batter and deep fry in hot oil.
7. Serve hot with tomato ketchup.

Recipe courtesy of Chandra Bhat