INGREDIENTS:
2 lbs. trout fillets (asala macha), cut into 1-in slices
1 cup onion, chopped
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon chili paste
2 tablespoons soy sauce
1 teaspoon turmeric
2 tablespoons honey
5 dried red chilies
1 teaspoon cumin seeds
1 cup scallions, cut into 1-in length
4 tablespoons cooking oil
Oil for deep frying
Salt and Pepper

Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons honey
2 tablespoons molasses
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 teaspoon asafetida
1 tablespoon cornstarch
2 tablespoons cooking oil
Salt and Pepper

In a blender, process all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over fish slices. Mix well, cover, and let marinate for at least four hours. After marinating, drain the marinade and pat-dry fish pieces.

Heat frying oil to 360ºF. Dip fish pieces into oil and fry until crispy. Reserve fried lamb slices in a large plate. In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste, In a non-stick saut? pan, heat four tablespoons of oil over high heat. Splitter whole red chilies and cumin seeds till dark. Add spice mixture, salt and pepper; fry until oil starts to separate from the spices. Transfer the fish slices into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are fully coated with spices. Add chopped scallions and stir for a minute or so. Serve with rice, accompanied by tomato achar.