Fish Fry

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Ingredients:
4 fresh silver mackerel/bangda
2 tbsp kashmiri red chilli powder
2 tbsp tikkalal red chilli powder
1/2 tsp haldi
2 tsp roasted cumin/jeera powder
2 tsp black pepper powder
2 tsp ginger-garlic paste
1 small lemon size tamarind pulp
salt to taste
water as required
oil for frying

Garnish with:
lemon wedges
onion slices

Recipe:
1. Clean the fish and cut each fish to 2-3 pieces as required and keep it aside. 
2. In a big plate add chilli powders, black pepper powder, haldi, jeera powder.
3. Mix all the spices together. Add salt.
4. To this add ginger-garlic paste and tamarind pulp. Mix well with water to form a spicy paste.
5. Apply this spicy paste all over the fish inside out.
6. Keep it aside in fridge for 6-8 hrs.
7. After 8 hrs, heat kadai with oil for frying.
8. No need to thaw the fish, can add the fish directly to hot oil.
9. Fry till crispy brown on low to medium flame so that fish is cooked well.
10. Remove it on kitchen tissue to remove excess oil.
11. Fish Fry is ready to relish. Serve with onion slices and lemon wedges.

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