Mix black mustard powder, turmeric powder, salt with a tbsp of water. and add to the onion paste.
Marinate the fish with this paste for 10 mins.
Deep Fried the fish in hot oil till golden brown.
Serve with dal and rice.
Recipe Courtesy: Only Fish Recipes
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.