Ginger garlic paste 2 tsp., chilly powder , coriander powder, pepper powder, all three 1 tsp., each,
turmeric powder and fenugreek powder 1/4 tsp., each, lime juice 2 tbsp., salt to taste.
Mix all the ingredients and marinate the fish. Refrigerate for four hours.
Shallow fry the fish in required vegetable oil. Transfer into a serving tray. Garnish with lettuce
and grated carrot.
Servings 4
Serve with a bowl of vegetable salad.
A perfect lunch for seafood lovers.
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