PREPARATION

1. Take a pan, add 90 grams split bengal gram and dry roast for 2 - 3 minutes or until it turns golden brown in color.

2. Transfer this into a blender and bend it into a fine powder.

3. Keep aside.

4. In a mixing bowl, add 500 grams sole fish, 3 teaspoons garlic paste, 2 teaspoons ginger paste, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons lemon juice and mix it well.

5. Marinate for 30 minutes.

6. Take a mortar and add 2 mace.

7. Crush it with pestle to make powder and keep aside.

8. In a another mixing bowl, add 100 grams hung curd, 100 grams processed cheese, 150 grams fresh cream, 1 1/2 teaspoons carom seeds, 1/2 teaspoon pounded mace, 1/2 teaspoon cardamom powder and mxi it well.

9. Now, add the marinated fish in it and mix it well.

10. Again marinate for 30 minutes.

11. In a bowl, add 100 grams bread crumbs, 50 grams sesame seeds and mix it well.

12. Add the marinated fish in it and coat it completely.

13. Heat sufficient oil in a deep fryer and deep these until it turns golden brown and crispy.

14. Drain it on an absorbent paper.

15. In a bowl, add 30 grams mayonnaise, 20 grams chilli sauce, 30 grams Thai chilli sauce, 1/2 teaspoon garlic, 1/2 teaspoon green chili, 1/4 teaspoon salt and mix it well.

16. Garnish the fish coriander.

17. Serve the fried fish with prepared sauce.