History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Marinate the fish with lemon juice, ginger-garlic paste for fifteen minutes. Grind together green chilli, mint leaves, coriander leaves and curry leaves to a fine paste with a little water if necessary.
Add this paste, yogurt, one tablespoon oil, white pepper powder and salt to the fish and mix well. Set aside to marinate for a further thirty minutes.
Coat the marinated fish pieces with rice flour and dust-off the excess flour. Heat oil in a non-stick pan. Place the fish pieces on it, a few at a time, and cook, turning sides, till crisp and evenly done from both sides. Serve hot.
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