Mix the lemon juice, coriander, turmeric, mashed garlic cloves and tandoori masala. Wash the Hamoor fillet and cut it into fingers (2 by 10 cm) then marinade by the mixture and keep it in the refrigerator for 3 hours.
Beat the egg then add the fresh mint.
Mix the tandoori masala, bread crumbs and cornflower.
Dip each piece of the Hamoor in the egg then in the bread then fry in hot oil till it takes brown colour.