Enjoy the freshly roast, ground fennel and pepper gives another dimension of taste to it.

Time: 25 mins


  • 400 to 500 grams fish
  • 1 tsp pepper corn (1used 1.5)
  • 1/2 tsp saunf/fennel seeds
  • 2 sprigs curry leaves
  • 1 tsp ginger garlic paste
  • 1 to 2 green chilies silt and chopped
  • 1 to 2 tbsp oil or ghee (ghee taste better)
  • 1/2 to 3/4 garam masala(optional)


  • 1 tbsp lemon juice
  • 1/4 tsp turmeric
  • 1/2 tsp red chilli powder
  • salt as needed


  • Marinate fish with marination ingredients.
  • Powder together fennel seeds and pepper corn.
  • Heat a wide pan with ghee or oil.
  • Add ginger garlic paste , chillies and fry until the raw smell goes off.
  • Spread the oil well in the kadai. Place the fish pieces.
  • Fry them on both the sides for 2 or 3 mins.
  • Sprinkle half of the pepper and saunf powder evenly. Add curry leaves.
  • Flip them and sprinkle the rest of the powder. Fry until done. You can adjust salt now, if needed add more. If using garam masala powder you can sprinkle now.