Curry Leaves Fish Fry

Ingredients

• 12-16 king fish (surmai) darnes
• ½ cup curry leaves
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds (saunf)
• 10-12 black peppercorns
• 4-6 dried red chillies
• 1 tablespoon coriander seeds    
• 3-4 green chillies
• 1½ tablespoons ginger-garlic paste
• 1 lemon, halved 
• Salt to taste
• ¼ cup fresh coriander leaves
• ½ teaspoon turmeric powder
• 2 tablespoons rice flour
• Oil for shallow frying
• Lemon slices to serve
• Onion rings to serve

Method

1. Heat a non-stick pan, add cumin seeds, fennel seeds, black peppercorns, dried red chillies, coriander seeds and curry leaves, mix and dry roast till fragrant. Take the pan off the heat and allow the mixture to cool slightly.
2. Put green chillies in a mixer jar, add ginger-garlic paste and squeeze the juice of lemon.
3. Add salt, coriander leaves, the roasted spices and ¼ cup water and grind to a thick fine paste. 
4. Take fish darnes in a large plate, add turmeric powder, ground paste and rice flour and rub the masala well on each darne. Set aside to marinate for 10-15 minutes.
5. Heat sufficient oil in an iron tawa. Place the fish darnes, a few at a time, on the tawa and shallow-fry on medium heat till golden brown. Flip and cook the other side till done. Drain on absorbent paper. 
6. Arrange the fried fish pieces on a serving plate, serve hot with lemon slices and onion rings.