- 750 gram darne preferably Tuna
- 20 gram Dried red chile paste
- 75 gram Onion paste
- 15 gram garlic paste
- 5 gram cumin powder
- 8-10 pieces curry leaves
- 5 gram Crushed pepper powder
- 180 ml oil for griddling
- salt to taste
- 6 each lemon wedges
2. Grill the on hot plate, till crisp and golden brown. Serve hot with lemon wedges.
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