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Indian Cooking Recipe : Crisp-Fried Surmai Fish

Baked Shrimps, Bengali Fish Curry, Bombay Shrimps, Coconut Fish Fry, Crab Curry, Creamy Tiger Prawns, Crisp Fried Surmai Fish, Dum Machli, Fish Amritsari, Fish Cutlet, Fish Fingers, Fish Fry, Fish Kababs, Fish Korma, Fish Masala, Fish Moulee, Fish Patties, Fish Pitika, Fish Pulav, Fish Savoury Curry, Fish Souffle, Fish Temperade, Fish in Green Masala, Fish in Mustard Sauce, Fish with Moong Dal, Garlic Butter Pomfret, Gholu Fish in Curds, Ginger Fish, Grilled Fish, Grilled Prawns, Harri Bari Machhi, Hot And Sour Shrimps, Hyderabadi Fish, Lady Fish In Tomato Pulp, Lau Tenga, Malai Prawns, Masala Crab Curry, Masala Fish Fingers, Meat With Okra, Mussels In Shell, Non Veg Dal, Palang Saakor Tenga, Patot Dia Mach, Patrani Machchi, Pomfret Curry, Pomfret Garlic Pepper Sauce, Pomfret Recheido, Potato in Bombay Duck, Prawn Vindaloo, Prawns in Garlic Sauce, Shahi Fish, Stuffed Fish, Tandoori Fish, Tandoori Pomfret, Veal And Peppers

Ingredients :
6-8 thickish slices of Surmai fish
3 lemons, juice extracted
1 1/2 tsp chilly powder
oil as required salt to taste
25 gm ginger
8 cloves
20 gm black cardamoms
20gm cinnamon
15 gm cumin seeds
25 gm ani seeds
8 peppercorns

Method :
Wash the Surmai slices very nicely with water and place them on a layer of papers so that the water gets absorbed in the paper.
Pound finely ginger, cloves, cardamoms, cinnamon, cumin and aniseed powders and peppercorns.
Mix these in the lime juice along with chilly powder and salt to taste.
Cover the fish slices with this mixture and let them marinate thus soaked in the mixture for half an hour.
Place a frying pan on fire and fry these slices two or three at a time by adding oil as required.
When they are fried brown and crisp serve them directly from the pan with any chutney.