4 fleshy tilapia fillets (about a kg)
1 lime, juiced
A pinch of sugar
Salt to taste
Rice flour for dusting
Oil to fry
To grind to a paste
12-15 green chillies
18 garlic pods
1/2 tsp cumin seeds
5-6 pepper corns
1/2 tsp tumeric powder
Apply salt to the tilapia fillets and keep aside for at least 30 minutes.
Mix together the paste with the lime juice, tumeric powder, a pinch of sugar and salt.
Apply well to the fillets and leave to marinate for 15-30 minutes.
Heat oil in a pan.
Very lightly dust the fillets with rice flour, and place in the hot oil, skin side down.
Turn to the fleshy side when the skin side is almost done, about 4 minutes.
Fry on the fleshy side till just browning and turn back to the skin side, so the skin crisps well.
Serve hot with onion rings and sprinkled with chaat masala, if desired.