Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a bowl, combine 1.5 tablespoons of red chili powder, 1/4 teaspoon of turmeric powder, 1/2 tablespoon of freshly ground black pepper powder, 1/4 tablespoon of cumin powder, 1/4 tablespoon of fennel powder, salt to taste, and 1 tablespoon of cooking oil. Add a small amount of water to form a smooth, thick paste. Mix well until all ingredients are thoroughly combined.

2. 2.Marinate the Fish

   Take the cleaned fish pieces (e.g., Pomfret/Vaval fish) and coat each piece thoroughly with the prepared masala paste. Ensure every side of the fish is well-covered. Once all fish pieces are marinated, let them rest for at least 30 minutes to allow the flavors to penetrate.

3. 3.Prepare for Frying

   Heat a tawa or frying pan on the stove. Add a generous amount of cooking oil, enough to shallow fry the fish. Once the oil is hot, add a pinch of fennel seeds to the oil for added flavor. If using a non-non-stick pan, you can also add a few curry leaves to help prevent the fish from sticking.

4. 4.Fry the Fish

   Carefully place the marinated fish pieces onto the hot tawa. Do not overcrowd the pan; fry in batches if necessary. Cook on a medium flame until one side is golden brown and crispy, approximately 3-4 minutes. Then, gently flip each fish piece to cook the other side until it is also golden brown and cooked through, about another 3-4 minutes. Ensure the fish is cooked well from the inside.

5. 5.Serve

   Once the fish is perfectly fried, with a crispy exterior and tender interior, remove it from the tawa and place it on a serving plate. Repeat the frying process for any remaining fish pieces. For an extra zing, you can lightly squeeze fresh lemon juice over the hot fish fry before serving.