• Thaw your fish according to the package directions, and cut the fish into cubes.
• Pat dry extra moisture with a paper towel.
• In a bowl, add fish, garlic paste, and lemon juice.
• Mix it well and set it aside.

Prepare marination

• Crush the coriander seeds, then add to a bowl along with crushed red chilies, salt, carom seeds, cayenne pepper, fenugreek leaves (methi), and 1/4 cup of gram flour (besan). Mix it well and then sprinkle it all over the fish.
• Mix it well. If your mixture is dry, add a little bit of water at a time until the fish is well coated.

Fry the fish

• Heat 2 cups of oil in a pan, then lower the heat to medium. Fry the fish pieces in batches without overcrowding the pan.
• Don’t move the pieces around for the first three minutes, or until it’s cooked through from one side.
• Once cooked from one side, use a fork to carefully flip them over to cook from the other side.
• Fish will need 6-7 minutes to cook in total. Take the fish out using a spoon or tongs and leave them on the paper towel to absorb all the extra oil.
• Sprinkle chat masala and serve with green chutney.