Named after the city where it originated, this easy fried fish dish is a great appetizer or side dish to complement the main course. INGREDIENTS: * 1 kg fish (any fish with firm, white flesh) cut into medium-thick slices * 3 tbsps ginger paste * 3 tbsps garlic paste * 1 tsp turmeric powder * 1 tsp coriander powder * 1 tsp cumin powder * 1 tsp carom seeds (ajwain) * 1 tsp chilli powder * Salt to taste * Juice of 1 lime * 1 1/2 cups bengal gram flour * Oil to shallow fry fish * Lime wedges PREPARATION: * Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste. * Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour. * In a wide, flat pan, heat enough oil to shallow fry the fish till each piece is golden and crisp on both sides. * Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.