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 spoons 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 . Flip, and allow to fry to desired crunchiness. 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.