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Ingredents: fishFor the masala1 tsp salt1/2tsp red chilli powder1/4tsp turmeric powder1 tsp rice flour1 tsp corn flour1 tsp ginger garlic paste1/4tsp cumin powder1 tsp lemon juiceFor the main preparation1 tbsp refined oilcurry leaves to taste1 tsp green chillies2 tsp chopped onions1/4tsp coriander powder1/4tsp red chilli powder1/4tsp turmeric powder1/2tsp lime juice

Method: For the masala, mix salt, red chilli powder, turmeric powder, rice flour, corn flour, ginger garlic paste, cumin powder and lemon juice together.For the main preparation, clean the fish and slice it into 3 pieces. Marinate the fish with the masala and leave for about 45 minutesNow deep fry the fish for about a minute and keep it aside. Heat oil in pan. Add curry leaves, green chillies and chopped onions.Saut?ill the onions become translucent. Then add coriander powder, red chilli powder, turmeric powder lime juice and the prepared fish. Toss the fish for sometime.Chapla Vepudu is ready to eat. Serve hot.

Ingredents: 1 kg boneless bhetki cut into chunks or fillets banana leaves/ aluminium foil Marinade4 tbsp chopped spring onions 2 tsp chopped garlic cloves 1 tbsp sesame oil 4 tbsp lemon juice 2 chopped green chillies ? tsp turmeric powder pinch of salt and pepper Topping? kg peeled & diced tomatoes 2 tbsp shredded garden herbs ? tsp sugar 1 tbsp vinegar salt and pepper Garnishchopped herbs 1 tsp roasted sesame seeds

Method: Combine all the ingredients for the marination & rub over the fish.Set aside for 1 hour. Place marinated fish on banana leaves, spooning over juices. Mix all ingredients for the topping & spoon on top of fish Tie the banana leaves over the fish with a string. If using aluminium foil, seal and fold the edges together Bake in an oven at 200 degrees centigrade for 10-15 minutes. Serve hot with sesame seeds & shredded garden herbs.

Ingredents: 1 kg fish – cut into medium sized chunks oil for frying Marinade75 ml lemon juice 1 tsp salt 1 tsp grated ginger 1 tsp black pepper Batter100 gm besan 1 tbsp ginger paste 2 tbsp garlic paste 1 tsp chilli powder 2 tsp ajwain 4 snipped red chillies 1 tsp baking powder 100 ml iced water salt to taste

Method: Combine all the marinade ingredients. Pour over the fish and set aside for 30 minutes. Remove the fish from the marinade and pat dry. Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes. Fry in hot oil until golden brown. Serve hot.