Garam masala whitebait with lime, yoghurt and mint

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

If you’re up for chilli heat, serve this dish with some raw green chilli to perk things up even more.


  • 500 g whitebait or other small fry
  • 2 tsp ground garam masala
  • plain flour, for dusting
  • 400 g thick yoghurt
  • 1 clove garlic, crushed
  • handful of mint leaves, finely chopped
  • vegetable oil, for deep-frying
  • 1 red onion, finely sliced
  • 2 limes, halved


Toss the fry in the salt, pepper and spice, then sprinkle with a little flour and turn to coat. Bea the yoghurt with the garlic, mint and a touch of salt, and leave on one side. Heat a deep pool of oil in a wok or deep-fat fryer and deep-fry the spiced fish until crisp - about 1 minute. To serve lay the slices of red onion across a platter, squeeze with lime juice and pile the crispy fry on top. Squeeze with more lime juice. Dip each mouthful into little bowls of the garlic yoghurt.