This recipe is unique in that very few know about it. It is particularly good with dahl and rice or as a finger food.
Ingredients:
- 1 lb smelt, or similar size fish will do. If only fish fillet is available then cut fillet into finger size pieces.
- 1 tablespoon curry powder (heap)
- 1 tablespoon ground parched cumin (level)
- 1/2 table spoon ground parched coriander (level)
- 1/2 tablespoon salt
- 1/2 medium onion (blend)
- 2 cloves garlic (blend)
- 2 cups oil for frying
Preparation:
Wash fish and remove the middle bone, if possible. Mix fish with all ingredients except oil. Heat oil in a pan. When oil is very hot add 1/4 portion fish (try to separate fish as much as possible).
Allow to fry until fish is loose from the pan by trying to lift fish with out any difficulty. Flip, and allow to fry to desired crunchyness. DO NOT OVER FRY IT. IT IS BETTER TO UNDER FRY
PRACTICE MAKES PERFECT
Excellent as a finger food and there will never be enough. Also excellent with dahl and rice.