|½ no||Cinnamon stick|
|5 nos||Black peppercorns|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|¼ tsp||Fresh grated nutmeg|
|1 no||Star anise (just 2 small shells)|
|2 nos||Fish fillets (cut into pieces)|
|2 tsp||Red chilli powder|
|4 tsp||Coriander/dhania powder|
|¼ tsp||Turmeric powder|
|2 tsp||Ginger garlic crushed|
|1 tsp||Masala powder (made from table-1)|
|½ tsp||Salt (or to taste)|
|2 tsp||Lemon juice|
|4 stks||Coriander leaves (finely chopped)|
|5 nos||Curry leaves (finely chopped)|
Make a coarse powder using all ingredients from table-1 with help of a stone mortar and pestle. Mix turmeric, red chilli powder, coriander powder, ground masala powder, lime juice, ginger garlic paste, salt, little of the finely chopped coriander and curry leaves. Make a thick paste out of it and add fish and mix to coat the masala to both sides of the fish. Heat oil in flat iron tawa and fry them until they turn dark brown and crispy on both sides, garnish with the remaining coriander and curry leaves.
If you don’t find a stone mortar just grind the masala using a regular coffee grinder.
Try using finely minced onions to the masala paste. This is will make the outer coating on the fish look little thick.