Chamba-Style Fried Fish

Method

Gut and clean the fish leaving them whole, cut the fish halfway through the fish to the central bone, keep aside.

Make a paste of the turmeric, red chilly powder and salt with a little refined oil; rub it into the fish thoroughly.

In a mortar and pestle, crush ginger, garlic, salt and coriander leaves into a fine paste. Rub this paste into the fish to coat them well.

Put the besan or chickpea flour in a plate and spread evenly, add the fish one at a time, pressing down gently, making sure the fish is well coated in the besan on both sides.

Shake of the excess flour gently; repeat the coating process with the second fish. Cover and keep in the fridge for 10 to 15 minutes to allow the coating to set.

Heat up the oil in a wok until really hot but not smoking. Add the fish one at a time and deep fry on a high flame till golden brown and crisp on the outside and cooked through on the inside.

To check for doneness, pull the flesh away from the bone gently, if it flakes easily, the fish is done.

Serve hot with a tomato, cucumber and onion salad and a few wedges of lime.