Nepali Fish Masala

Ingredients:
fish slices
lemon juice
Salt
Haldi
Ginger
Garlic
Red Chillies
Dhaniya
Jeera
Cooking oil (mustard oil preferable)
Green chillies
Method:Marinate fish slices in lemon juice, salt and haldi for at least one hour. Remove from marinade and deep fry to a nice golden colour.In the lemon juice marinade add pastes of adrak lasun, red chillies, dhaniya, jeera. Mix well. Remove excess oil from karai and fry this masala in the remaining oil, sprinkling little water from time to time, till masala is well cooked and oil separates. Now add the fried fish slices and coat them well with the masala. Little water may be sprinkled. Add some slit green chillies. Cover and cook on dum on slow fire till fish becomes little soft to touch.Alternate method: Boil fish slices in very little water with haldi, lemon juice and salt.Drain and separate bones from fish carefully, taking care to keep the slices as intact as possible. Now deep fry these pieces to a golden colour and till crisp. Use the same masala as above with lemon juice and proceed in same manner. Use any left over water from boiled fish to moisten the masala.