Also known as ladyfish these are about the size of sardines but they have a firm white flesh and are less oily. They have a central bone that is easily removed. In Mangalore they are cooked with the heads still on but for restaurant service it's better to cut them off.
(Serve three fish per portion as a starter)
150g seeded red chillies (not too hot)
15g fresh ginger
50ml lime juice
Cut the heads off the ladyfish gut them and remove the skin (it's fine and pulls off easily).
Grind or pound chilli ginger garlic and turmeric to a paste. Stir in the lime juice and season. Spread a thin coating of the masala on each fish and leave to marinate for two hours. Deep-fry in hot oil for about three minutes.
by Aylur Sriram