4 fillets white fish
1/2 teaspoon salt
2 cloves garlic, crushed
1 teaspoon ground ginger
1 teaspoon chilli powder
1 teaspoon turmeric
3 tablespoons ground coriander
4 tablespoons white vinegar
Oil for shallow frying
Mix the salt and spices and add enough vinegar to make a smooth paste. Smear this paste over the fish and leave in the refrigerator to set around 10 minutes. Heat the oil in a frying pan. Fry the fillets until crisp and golden. Drain and serve with lemon slices.