Fish Fry

1 kg singhara-cut into thick slices and with skin
1 tbsp powdered yellow peppers
1 tbsp chilli powder
2 tsp ajwain
2 tbsp gram flour
salt to taste
2 tsp garlic paste
mustard oil to deep-fry the fish
chaat masala and lemon wedges for garnish

Mix all the ingredients except the oil and apply to the fish.
Marinate for about 1/2 an hour.

Heat the oil in a kadahi; when hot, add as many pieces as fit in comfortably.
Fry over high heat till lightly coloured, and the masala forms a coat over it.

Remove fish from oil, and set aside over a colander. Heat oil again,
before frying the remaining pieces.

Before serving, heat the oil and add the pieces of fish to it;
press them down a little and fry till cooked through and crisp on top.

Drain on an absorbent paper and serve hot,
sprinkled with chaat masala and lemon wedges on the side.

Courtesy: Chef Niru Gupta