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  1. Squeeze the lemon juice over the fish, sprinkle with a little salt and add the garlic paste and mix deftly.
  2. Coarsely grind the coriander seeds, cumin seeds, and ajwain in a grinder (4-5 seconds) and add to the fish along with the rest of the spices and kasuri methi. Set aside for 20 minutes.
  3. Mix the breadcrumbs and besan into the fish to give good coverage. If the mixture is too dry then add a splash of water, but not too much. You want the mixture to stick to the fish, but not become gummy. If it does become gummy then add a little more besan and breadcrumb.
  4. Add oil into the pan and when it starts to shimmer fry the fish in batches and drain on paper towels.
  5. Serve right away with tartar sauce, wedges of lemon and chaat masala on the side