A tempting, flavorful, and aromatic seafood recipe that is both spicy and tangy. Goes well even as an appetizer!
Clean and wash the fish. Allow it to drain. Make random slits on the fish.
In a bowl, make a marinade of ginger-garlic paste, chili paste, turmeric powder, chili powder, tandoori masala powder, pepper powder, tamarind paste, curd, red food colour, chopped coriander leaves, and salt.
Apply the prepared marinade on both sides of the fish and set it aside for 20 mins.
Heat oil in a large pan.
Fry the fish for 3-4 mins on each side until the skin turns golden brown in color and the fish is cooked.
Drain on a paper towel.
Serve hot with fresh crunchy salad of your choice and lime wedges, or steamed rice and curry.