1. Scale and clean fish skin and remove bones. Wash well.
2. Cut into 7.5 cmx 3.5 cm pices.
3. Grind spices (onions to garam masala) and smear over the fish.
4. Set aside for about 3 hours.
5. Deep fry lightly. Removed and drain.
6. When about to serve, deep fry again Serve with tamarind or mint chutney.