Ingredients:

• 1 kg fish – a large black pomfret/4 small white pomfrets/1 medium kingfish – cleaned and cut into 1/2 inch slices (skin on)
• 1 tsp – salt
• 4 tbsp – Lime juice
• 1 tsp – Turmeric powder
• 1-1.5 tsp – Red Chilli powder
• 1 tsp – pepper powder
• 1.5 tsp – Cuminutes powder
• 1 tsp – Garlic powder
• oil for shallow frying

Method:

1. Wash the fish well and add salt and lime to it – rub well and leave aside for 10-15 minutes.
2. Heat the oil in a non stick frying pan. Wash the fish well and dry a little with a paper towel.
3. Mix the powders in a large bowl and toss the fish in – evenly coat the fish with the spices.
4. Fry the slices to a light brown crisp, about 5 minutes on each side (open, not covered).
5. Place on paper towels to drain out the excess oil.
6. Serve with fish curry and rice or dal.

Recipe courtesy of Mearl Fernandes