fish:
400 g surmai (king fish) cut in to thick ½ inch darnes (also known as steak cut, it is fish cut along the cross-section, perpendicular to the spine)
150 g rice flour
5 g turmeric powder
5 g lemon juice
2 to 3 g salt to taste
30 ml oil
malvani masala:
20 g garlic cloves
20 g ginger (peeled and roughly-chopped)
4 pieces of kokum (garcinia indica)
5 g coriander seeds
5 g fresh coriander leaves (roughly-chopped)
15 g red chili powder
Serve the fish hot, and sprinkle some lemon juice just before service.