• 250 grams Basa fillet (cut into small sized cubes)/any firm white fish fillet
  • ½ cup white vinegar
  • 5 teaspoon ginger garlic paste
  • 3 tablespoon oil
  • ½ teaspoon turmeric powder
  • 2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon of fenugreek
  • 3 teaspoon Kashmiri mirch powder
  • Few sprigs of curry leaves.
  • Oil to deep fry fish
  • 3 teaspoon oil for tempering.


  1. Marinate fish with 1 spoon Kashmiri mirch powder, turmeric and salt for 15 minutes.
  2. Fry the fish until golden brown.
  3. Roast 1 spoon mustard seeds, 1/2 spoon of fenugreek seeds and 1 spoon of cumin seeds.
  4. After it cools down, grind roasted ingredients to a fine powder.
  5. Heat 3 spoon oil in a kadai, add 1 spoon mustard seeds and few fenugreek seeds and curry leaf.
  6. Fry ginger garlic paste until raw smell is gone.
  7. Mix 2 spoon Kashmiri mirch powder with vinegar and add to hot oil.
  8. Let it boil for couple of minutes.
  9. Add fried fish and simmer for 2 minutes.
  10. Finally add the roasted powder from step 4 and switch off the flame.
  11. After it cools down, store in an air tight container without refrigeration for 2-3 weeks.

Good side dish for coconut rice or curd rice