Make 2 slits of 1 inch on both sides of the fish so that the fish is marinated well.
Marinate fish in salt and lemon juice, and keep aside.
Grind garlic, ginger and green chilli to a smooth paste.
In a bowl, add this spice mix to 1 tbsp of fish masala with 1 tbsp of oil; mix well.
Apply the marinade on both the sides of the fish, and keep aside for 2 hours.
Before frying, spread a tbsp of oil in a microwave safe baking dish, place the fish and cover the dish with wax paper. (TIP: Do not seal tight, keep one end free)
Set the power level to 8 and microwave fish for 6 minutes.
Change the power level to 10 and microwave for another 5 minutes.
Turn the fish and microwave for 7 minutes at power level 10.
Cool for a couple of minutes before serving.
A crispy fish fry is ready to be served. You can enjoy the fish fry with rice and any other curry of your choice.
Recipe Courtesy: http://www.onlyfishrecipes.com/
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.