1. Cut the fish into small 3 inch cubes. Sprinkle with a pinch of salt. In a bowl, take besan, rice flour, cumin/coriander powder, salt, kashmiri chili powder and chaat masala powder.

2. Add in the ginger garlic paste and squeeze juice of half a lemon in it. Add the curd. Mix everything well to form a smooth paste.

3. Marinate the fish with this mixture for at least 20 minutes. Preheat the oven to 350 degrees in the mean time.

4. Lightly oil the baking sheet and place the fish on it. Bake for 2 minutes on one side, turn and broil for 3 minutes on the other side. You can fry this fish or put it on a grill as well if you like. Please remember the cooking time will depend on the type of fish you use as well. Serve hot with salad, pudina chutney and lemon wedges.