Al-Qalam 
Recipe by Bibi Ayesha Kadwa
Credit: Sunnyside Classics (Facebook)
Fish masala Ingredients
4 to 5 cups whole dry red Chillie
1 cup peeled whole garlic
2 cup fresh coconut
2 cups Curry leaves
1 cup or more lemon juice
1 cup oil
2 tbsp sesame seeds
2 tbsp poppy seeds
Quarter cup salt
3 tbsp tumeric
1 cup dhana jeeraa
Grind well in blender
Adjust salt accordingly
Method
- Use fish of your choice
- Wash fish slices properly..make sure there are no scales left on the skin..with a knife clean out any blood or veins ..Pat it dry
- Marinate with Fish masala
- Sprinkle cake flour on both sides just before frying the fish
- Place oil in a pan or pot..enough to just almost cover the fish
- Shallow fry ..heat the oil well
- Place the fish slices in the oil
- Dont ever overcrowd the pan when frying fish
- Allow the fish to fry nicely for a few minutes on one side
- Then turn over and fry the other side
- If the fish slices are thick turn again once more
- Dont over cook the fish as it will dry out..remove fish and place on a rack for the oil to drain
Serve with potato slices and squeeze with a fresh lemon.
Enjoy with rice dishes or on its own.
Can be freezed and used as needed.
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