1. Trim any skin and bones from fish, then cut flesh into 2.5 x 7.5 cm (1x3 in) strips.
2. Spread fish strips in a shallow non-metal dish and sprinkle with lemon juice and salt and pepper.
3. Set aside in a cool place.
4. Put coriander, chillies, garlic and 1-2 tablespoons water in a food processor and process until smooth, frequently scraping mixture down from sides.
5. Squeeze out excess liquid from paste, place in a shallow dish and stir in yogurt.
6. Heat oil in a deep-fat pan or fryer to 180C (350F) or until a cube of day-old bread browns in 35 seconds.
7. Drain fish and pat dry with absorbent kitchen paper.
8. Dip the strips in yogurt mixture, coating them all over and fry a few at a time for 2-3 minutes, until golden brown.
9. Drain on absorbent kitchen paper, then serve at once, garnished with lemon wedges and coriander leaves.

Serves 4.