6-8 thickish slices of Surmai fish
3 lemons, juice extracted
1 1/2 tsp chilly powder
oil as required salt to taste
25 gm ginger
20 gm black cardamoms
15 gm cumin seeds
25 gm ani seeds
Wash the Surmai slices very nicely with water and place them on a layer of papers
so that the water gets absorbed in the paper.
Pound finely ginger, cloves, cardamoms, cinnamon, cumin and aniseed powders and peppercorns.
Mix these in the lime juice along with chilly powder and salt to taste.
Cover the fish slices with this mixture and let them marinate thus soaked in the mixture for half an hour.
Place a frying pan on fire and fry these slices two or three at a time by adding oil as required.
When they are fried brown and crisp serve them directly from the pan with any chutney.