Fish fillets———————- 1/2 kg

Lemon Juice——————– 2-3 tbsp

Salt—————————– 1 tsp

Garlic/Ginger paste————- 1 tsp

Anardana———————– 1 tsp (optional) I recommend it though :)

Red Chili Flakes—————– 1 tsp heaped

Ajwain————————– 1/2 tsp

Roasted, crushed Cumin——– 1 tsp

Roasted, crushed Coriander—– 1 1/2 tsp

Turmeric (Haldi)—————- 1/4 tsp

Yellow food color—————- few drops (optional)

Chickpea flour (baisan)———- 2-3 tbsp or a little more for coating each fillet lightly

Chat Masala——————– as needed for sprinkling on top after frying



Clean your fish fillets and gently pat them dry. This is very important, the fish shouldn’t be watery at all.

  1. Once done, if you fear that your fish might have that distinct fishy smell, apply lemon juice and salt over your fish fillets and then rinse after 30 minutes. But my fish fillets don’t smell at all so, I don’t bother considering this step hehehehe
  2. Apply all that masala’s over the fish except the chick pea flour and the chart masala and keep your fish marinated for 4-5 hours or preferably for best results, overnight. (I left it overnight).
  3. Once the marination is over, apply baisan, rinse off excess and then deep or shallow fry your fish. Apply a wee bit more of the chick pea flour if needed. Just lightly coat your fish fillets. Do not add any water or something to your baisan or chick pea flour.
  4. Just don’t move the fillets a lot if shallow frying, otherwise the light coating will break and that won’t be pretty to look at as well as eat.
  5. Once fried, sprinkle chat masala on top.

(recipe by