Cut the fish fillets into equal medium sized pieces.
In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.
Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.
Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
Pound them together till pulp like and spread it over the fish pieces.
Sprinkle some cornflour over the fish. The cornflour helps the masala to stick
Marinate the fish and keep in the fridge for 15-20 minutes.
In a pan, fry the fish with the refined oil and serve hot.
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Key Ingredients: Fish, vegetable oil, garlic, ginger, cumin seeds, fennel, coriander seeds, black pepper, mustard seeds, curry leaves, salt, tomato, kashmiri mirch, tamarind, cornflour