|Turmeric powder||1 Teaspoon|
|Chili powder||2 Teaspoon|
|Cumin powder||2 Teaspoon|
|Lime juice||1 Tablespoon (Or As Required)|
|Rice flour/Wheat flour||3 Tablespoon (Or As Required)|
|Sesame seed oil||2 Cup (32 tbs) (For Deep Frying)|
Remove heads, fins and bone jutting out above tail of fish.
Remove insides without tearing the soft skin.
Insert a green chilli into empty sack where fish was cleaned.
Rub with mixed spices, salt and lime juice and leave for half an hour.
Roll each fish in flour and fry on a griddle with hot sesame oil.
Lower heat once the boomlas are added to the oil.
Turn gently to fry the other side.
Serve hot and crisp with slices of lime and hot rodis.