Step-by-Step Instructions

1. 1.Prepare the Fish

   Clean the Indian Mackerel thoroughly and make several diagonal cuts on both sides of each fish. This helps the marinade penetrate deeply.

2. 2.First Marination

   Apply 1/2 tsp salt, 1/4 tsp turmeric powder, and 2 tsp lemon juice evenly over all the fish, ensuring the mixture gets into the cuts. This helps to reduce the strong fishy smell and enhances flavor.

3. 3.Rest First Marination

   Let the fish marinate with the first set of spices for approximately 10-12 minutes.

4. 4.Prepare Second Marinade Base

   In a separate bowl, combine 3 tsp red chili powder, 1/2 tsp cumin seeds powder, 1 tsp coriander seeds powder, 1/4 tsp turmeric powder, 1 tsp garam masala powder, 1 tbsp ginger garlic paste, and 1/2 tsp salt.

5. 5.Form Second Marinade Paste

   Gradually add around 1/4 cup of dried kokum water (or tamarind water/lemon juice) to the spice mixture, mixing well to form a thick, spreadable paste.

6. 6.Apply Second Marination

   Generously apply the prepared second marinade paste over each fish, making sure to fill all the cuts and coat the entire surface.

7. 7.Prepare Crispy Coating Mixture

   On a plate, combine 1/2 cup fine semolina, 1/4 cup rice flour, 1/4 tsp salt, 1/2 tsp red chili powder, 1/4 tsp cumin seeds powder, 1/4 tsp coriander seeds powder, and 1/4 tsp garam masala powder. Mix all ingredients thoroughly.

8. 8.Coat the Fish

   Just before frying, take each marinated fish and coat it thoroughly with the semolina-rice flour mixture, pressing gently to ensure an even and firm coating.

9. 9.Heat Oil for Frying

   Heat enough oil for shallow frying in a pan over a medium to high flame. Ensure the oil is hot before adding the fish.

10. 10.Fry the Fish

    Carefully place the coated fish into the hot oil. Fry for 3-4 minutes on each side until they turn golden brown and become crispy. Adjust heat to prevent burning while ensuring thorough cooking.

11. 11.Serve

    Once the fish are perfectly fried and crispy, remove them from the oil and drain excess oil. Serve hot, garnished with fresh cilantro, onion rings, and a lemon wedge.