Wash the seer fish steaks and keep aside.

Heat a Tadka pan and dry roast curry leaves, garlic, cumin seeds, coriander seeds, fennel seeds, and black peppercorns until fragrant.

Let the spices cool down.

Grind the roasted spices with a little oil using a Mortar and Pestle.

Add tomato, tamarind (soaked in water), the ground spices, ginger-garlic paste, turmeric powder, red chilli powder, and salt to a mixer.

Grind into a thick paste.

Check salt and adjust.

Smear every seer fish steak generously with the spicy paste on both sides.

Marinate the steaks for at least 20 minutes.

Heat a non-stick pan for shallow frying.

Add adequate oil for shallow frying and place the fish steaks on the pan.

Fry for 5 minutes, then carefully flip the fish to the other side.

Continue to fry until the fish is cooked and crisp, appearing flaky.

Garnish with lime juice and lemon wedges.

Serve hot with Steamed Rice and Chettinad Paruppu Urundai Kuzhambu.