Ingredients:

• Fish fillets/slices – about max 1/2 inch thick slices (can use whole small fish too) – 1 lb cleaned
• Red Chilli Powder – 2 tsp (or to taste)
• Turmeric powder – 1/4 tsp
• Tamarind paste or pulp – 1 tbsp
• Fresh curd – 2 tbsp (optional)
• Lime juice – 1 tsp (optional)
• Salt – to taste
• Ginger garlic paste – 1 tsp (optional)
• Oil – few tbsps for shallow frying

Method:

Make a paste of the turmeric, chilli powder, tamarind, curd and lime juice, salt and ginger garlic paste by mixing well maybe adding a little water if needed to get the consistency. Apply the paste uniformly on to the cleaned fish pieces and allow to marinate for atleast 3 hours.

In a flat pan/tawa, heat around 2-3 tbsp oil, and add the marinated fish pieces one by one. When crispy and cooked on one side, turn over carefully so as to not break the piece and cook the other side. Make sure all sides are cooked and crispy. Avoid keeping very high heat setting, else the fish would be crisp on the outside but not fully cooked inside.
Miscellaneous:

• Tips: Serve with lime wedges and thinly sliced onions. You can use a combination of either of Tamarind juice or lime juice or curd to alter the tanginess of the marinade as preferred.
• Serves 4-5
• Cooking Time: 25 min
• Cuisine: Indian