Wash the fish and dry. Cut into small cube size
and put them in a large mixing bowl.
Process the shallots, ginger, chilies, coriander,
and tamarind or lemon juice in a food processor. Put 2-3 tbsp water to prevent
the blade from sticking.
Add the blended ingredients to the fish using
the metal spoon for mixing. Mix it gently and set aside for 30 minutes.
the gram flour to the bowl with 30-45 ml water, if necessary, and mix
thoroughly until the fish is coated with the paste. You can add a little more
water if the paste is not wet enough, to ensure the fish pieces are coated thoroughly.
Heat the oil in a wok or other suitable pan for
deep frying over medium to high heat, then fry the fish in 2-3 minutes for each
side until they are golden brown.
Drain the deep fried fish on a kitchen paper and
serve with mint chutney and with onion Rings.