Add gram flour, tamarind pulp, cornflour, lemon juice, ginger-garlic paste, red chilli powder, salt and 1/2 a cup water in a bowl to make a mixture.
Heat oil in a wok.
Coat fish with gram flour mixture and fry in the wok.
When the pieces turn golden, take them out on paper towels and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.