Tali Machchi

Fish is ordinarily fried in England by coating with whole egg and then rolling in breadcrumbs or dipping in egg-flour batter, whereas in India sliced fish are first marinaded in a mixture of spices, yoghurt (curd) and fresh lime juice and then dipped in gram flour (besan) or split-pea flour batter before they are fried. Most people prefer mustard oil to ghee for frying fish. Sanghara (Mystic senegala) is used in the recipe described below as it is easily available in Delhi. Plaice and halib