Grind the ginger, garlic, coriander leaves and green chilies into a smooth paste. Keep aside. Marinate the fish with salt, lime juice, turmeric powder and red chili powder for 10 minutes.
Then marinate with the ginger-garlic paste for another 10 minutes. Coat with the gram flour and deep fry in hot oil till light golden in colour.
Drain on a kitchen towel and serve with salad and a drizzle of lime juice.
