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Ingredients:
2 Eggs
½ kg Fish
Salt to taste
5 gm Ajwain
100 gm Curd
200 gm Besan
20 ml Lemon juice
Oil for deep frying
10 gm Chilli powder
50 gm Ginger-Garlic paste
Method:
Clean, wash and cut the fish into fillets or fingers.
Apply salt, lime juice, ginger garlic paste and chilli powder.
Make a batter of besan, curd, eggs, ajwain, salt and water.
Marinade the fish in the batter for 10 minutes.
Heat oil in a pan and deep fry the fish until lightly brown and crisp.
Serve sprinkled with chaat masala and lemon wedges.
Tip: Use a shallow four to five-inch pot with a large opening, and cook shrimp
uncovered to lessen the fishy odor. |
