|
Ingredients
|
For 4
|
For 100
|
|
Fish (fresh-water)
|
500gms
|
12.5kg
|
|
Onions
|
100gms
|
2.5kg
|
|
Ginger
|
5gms
|
115gms
|
|
Cumin
|
1 tsp
|
100gms
|
|
Garlic
|
3 to 4 flakes
|
85gms
|
|
Turmeric
|
½ tsp
|
20gms
|
|
Chilli powder
|
1 tsp
|
100gms
|
|
Salt
|
1 tsp
|
100gms
|
|
Dry mango powder
|
1 tsp
|
80 – 100gms
|
|
Garam masala
|
½ tsp
|
50gms
|
|
Fat to fry (absorption)
|
30gms
|
750gms
|
Scale and clean fish skin and remove bones. Wash well. Cut
into 7.5 cm. × 3.5 cm. (approx 3” × 1 ½“) pieces. Grind spices
(onions to garam masala) and smear over the fish. Set aside for about 3 hours.
Deep fry lightly. Remove and drain. When about to serve, deep fry again. Serve
with tamarind or mint chutney.
