Ingredients:
8 kane fish
10 gm ginger garlic paste
20 gm red chilli paste
a pinch of turmeric powder
5 gm coriander powder
1-2 tsp lemon juice or tamarind juice
salt to taste
rawa for coating
oil for frying

Procedure
Clean and wash the fish.

Make a masala using the spices. Adjust the seasoning. Marinate the fish with the above masala and keep aside for 30 minutes.

Heat oil in a kadai. Crumb the fish with rawa and deep fry in the hot oil. Serve garnished with lemon wedges and cucumber.

Ingredients:
600 gm fish (kane)
80 gm sliced onion
1 sprig curry leaves
125 gm tomato blanched
15 gm jeera
10 gm mustard
10 gm pepper corn
15 gm ginger
50 gm onion
2 tsp tamarind pulp
1/2 tsp turmeric
100 gm coriander leaves
50 gm mint leaves
15 gm green chillies
1 coconut
30 gm coconut oil

Procedure:
Grind the jeera, mustard, pepper corn, ginger, onion, tamarind pulp, turmeric, coriander leaves,mint leaves, green chillies and coconut to a fine paste.

Fry onions, curry leaves in coconut oil. Add chopped tomatoes.

Add ground masala and cook for 5 to 10 minutes until the raw flavour of the masala goes. Add fish and cook further until fish is well done.

Ingredients:
8 kane fish
10 gm ginger garlic paste
20 gm red chilli paste
a pinch of turmeric powder
5 gm coriander powder
1-2 tsp lemon juice or
tamarind juice
salt to taste
oil for frying

Procedure:
Clean and wash the fish.

Make a masala using the spices. Adjust the seasoning.

Marinate the fish with the above masala and keep aside for 30 minutes.

Griddle on a medium hot tawa.