• 4 Pomfret Fish (with head removed)
  • ½ cup Vinegar (Sirka)
  • ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 2 Lemons (Nimbu)
  • Salt (to taste)
  • Garlic Paste (Pisa Lehsan)
  • 2 cups of Cooking Oil


Wash fish well inside and out with salt and garlic water.
Squeeze 1 lemon in a bowl, add vinegar and red chilli powder.

Cut the other lemon in half. Spread lemon and vinegar mixture over entire fish using the half lemon. Set fish aside for one hour.

Heat cooking oil in a deep frying pan or karhai and deep fry fish until well done. Place fried fish on paper towel to absorb extra oil.

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