Discard the accumulated water around the fish.

Make a paste of coriander leaves, green chillies and garlic.

Add salt, lemon juice to the paste.

Heat oil in a pan.

First coat the fish in yoghurt, then in the green paste, and deep-fry in hot oil.

Fry for about 5 minutes, turning the pieces over, till the fish is cooked.

Remove with a slotted spoon, place it on a kitchen paper to drain out oil.

Best served with Bhopali peas pulao and Yoghurt sauce.