Grind together the shallots, green chilies, ginger, garlic, chilly powder, turmeric powder, lemon juice and salt to a little coarse paste.

Rub the masala nicely on the fish pieces pushing the masala nicely into the gashes.

Refrigerate and marinate for as long as possible. : - you can fry the fish immediately also.

Heat 3 tbsp oil in a shallow pan or a tawa.

Fry fish on both sides till done.

Remove onto an absorbent paper.

Serve hot with sliced onion and lemon wedges.

:- You can apply the masala on the fish and freeze it. Whenever you need fish fry, thaw the frozen fish and just shallow fry. This fish fry would be really tasty as the fish would have absorbed the masala nicely.

Happy cooking :)

Note : Make some slits breadth wise on the fish on both sides (this is called gashing)