Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Kilogram | Mackerels | Wash, remove scales, aand cut the fish. |
| 4 | Nos. | Lime (fresh) (Limbu) | first marinade - extract juice |
| A | Little | Salt | first marinade |
| A | Little | Cooking Oil | To make the marinate for the fish. |
| 1 | Tablespoon | Chilly Paste, Red | To make the marinate for the fish. |
| 2 | Teaspoon | Ajwain, (Vovom) | To make the marinate for the fish. |
| 40 | Grams | Ginger Garlic Paste | To make the marinate for the fish. |
| 1 | Teaspoon | Pepper Powder | To make the marinate for the fish. |
| 1.5 | Teaspoon | Chaat Masala | To make the marinate for the fish. |
| 1 | Pinch | Food Colour | To make the marinate for the fish. |
| 100 | Grams | Flour, Gram /Chana Ata | Coat the fish before frying |
| 100 | Ml. | Cooking Oil | For Frying the fish. |
Method
Cut the fish into two pieces. Head and tail.
Marinate fish in lemon juice and salt for 1 hour.
Drain extra moisture on absorbent paper or cloth after marinating time to make the fish dry.
Make a paste of the remaining spices and ingredients and beat to make it smooth, marinate for second time all the pieces of fish for 2 hours.
Deep-fry the fish in oil till crisp.
Serve hot garnished with onion slices and lemon.
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