Step-11. Place ginger, garlic, lemon juice, ground chilli, cumin, turmeric, salt, ground black pepper, chaat masala and 1 tbs water in a mortar and pestle and pound to a fine paste.
2. Stir in the carom seeds. Spoon paste over the fish and turn to coat. Set aside for 30min to marinate.
3. Sprinkle the chickpea flour over fish and toss to coat. Set aside for a further 10 minutes.
4. Spray and coat non-stick fry pan with oil over medium heat. In batches, fry fish, turning, for 2-3 minutes until crisp and golden.
5. Drain on paper towel.
6. Serve with your choice of sides