Fish - 1/2 Kg (pomfrets or any good fish)
Red Chilli Powder - 4 heaped tea spoons
Turmeric Powder -2 pinch
Ginger - 1 medium piece
Black Pepper - 8 to 10
Curry Leaves -4 (optional)
Salt, Oi
Make cuts acoss the fish at 1 inch distance deep enough to reach the skeleton. Make a fine paste of ginger, pepper and curry leaves, mix with the powders and salt. Add few teaspoons of water to make a thick, smooth paste. Marinate the fish properly with this paste such that it forms a thin film covering the full fish or the slices. After half an hour deep fry or shallow fry it as you please. The oil would stop crackling when it is almost done.
