Serves: 4
Total Calories: 880
1. Place the fish pieces in a large non-reactive bowl, add the salt and turmeric, and mix well. Cover and marinate in the refrigerator 1 to 2 hours.
2. In a medium bowl, mix together the rice flour, red pepper flakes, cumin, fenugreek, asafoetida, and just enough water to form a thick paste.
3. Heat the oil in a wok or large skillet over high heat until it registers 350°F to 375°F on a frying thermometer or until a small piece of fish dropped into the hot oil bubbles and immediately rises to the top.
4. Smear each piece of fish with the rice flour paste, dredge it in the corn meal and carefully add to the hot oil, adding as many pieces as the wok can hold at one time. Fry, turning as needed, until they are golden and crisp, 2 to 3 minutes. Transfer to paper towels to drain. Transfer to a serving dish, garnish with lemon wedges 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.
This Spicy Batter-Coated Fish Kabaabs recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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