Directions

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  1. Cut fish lengthwise from center and divide into 2 pieces. Mix lemon juice, salt, turmeric, and garlic paste.
  2. Coat fish with the mixture and marinate for 1/2 hour. Coat marinated fish with self-raising flour and deep fry. In a separate pan, heat 2 tbsp of Eva Cooking Oil and fry the garlic.
  3. Add tamarind paste, cumin seed, talhar chili paste, red chili powder, carom seed and salt. Fry for 2 minutes.
  4. Add two cups water, bring to the boil, and cook for 5 minutes. Add green chilies and fresh coriander.

  5. Remove from heat. Lay a fillet of fish onto a plate and spoon the sauce mixture over it. Top with second fillet of fish.