Ingredients
| Quantity | Measure | Ingredients | Description |
| 2 | Tablespoon | Bread Crumbs | |
| 1 | Teaspoon | Chilly Paste, Red | |
| 4 | Tablespoon | Cooking Oil | |
| 500 | Grammes | Fish, general | Cut and cleaned. |
| 1 | Teaspoon | Salt | |
| 1 | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Vinegar |
Method
Cut the fish, and clean it first. Then make some slits, in fish like mackerels, sardines etc. On sliced fish, like Surmai etc, there is no need of slits. Make a paste of the masala in vinegar and salt, and apply the same to the fish and keep it aside for absorbing for some time. You can coat the fish with bread crumbs or Rava.
In a flat frying pan, put the cooking oil and heat it well. Then lay the fish side by side to fill the pan. It takes about two to three minutes, depending of the flame, to fry one side. Then with a flat ladle, turn the fish on its other side, and fry as well. When done, remove the fish in a serving dish.
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