Serves: 12
Total Calories: 254

1 teaspoon Chaat Masala or store-bought
1 1/4 pounds halibut steaks, salmon or sea bass fillets, about 1 inch thick, cut into 1 1/2 inch pieces
3 tablespoons distilled white vinegar
2 cloves garlic (large), finely ground
1/2 teaspoon , hot red pepper flake, , or to taste
1/2 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1 recipe Basic Batter for Pakora Fritters
2 tablespoons chickpea or rice flour
1 teaspoon ground cumin
1/2 teaspoon , coarsely ground ajwain, seeds
1/8 teaspoon ground asafoetida
2 to 3 scallion, green parts only, minced
1 1/2 to 2 cups oils for deep-frying
2 tablespoons finely chopped fresh cilantro leaves

1. Prepare the chaat masala. Place the fish pieces in a bowl. Add the vinegar, garlic, red pepper flakes, turmeric, and salt, and mix well, making sure all the pieces are well-coated. Cover and marinate at least 1 and up to 3 hours in the refrigerator.

2. Prepare the basic batter, then mix in the flour, cumin, ajwain, asafoetida, and scallion greens. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Dip each fish piece in the batter to coat well and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala and cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 254
Calories from Fat: 180

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