Ginger Garlic Paste 	10 gms.
	Chillies Powder		20 gms
	turmeric Powder		05 gms
	Coriander powder	05 gms
	Lemon Juice(optional)	20 ml
	    or
	Tamarind Juice		25 ml
	Salt			to taste
	Canne Fish		08 nos
	Rawa			For Coating
	Oil			for frying
	

• Clean and slit the fish at centre.
• Make maasala from ingredient 1 to 5.
• Marinate the fish with above masala with salt.
• Keep aside for 30 - 40 minues. Crumb it in rawa.
• Heat oil in a Kadai.
• Deep fry the fish.

Note: Same masala is used for BANGDARAWA fry.

  This can be put in a gresased tray and baked in an oven.
	

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