Wash fish, drain and keep it aside.
Add grind ginger, chilli powder, coriander, turmeric, methi, vinegar and salt, make it a paste.
Marinate the fish with the paste and keep aside for an hour.
Heat oil and fry the fish pieces till they turn light brown in colour, Make sure that the flame is not too high.
Pierce the fish with a knife and if it flakes easily it is cooked, Place the fish pieces on an absorbent paper to drain out the excess oil.
Serve hot, as a starter or a side dish
