Garam masala whitebait with lime, yoghurt and mint

• 500 g whitebait or other small fry
• 2 tsp ground garam masala
• plain flour, for dusting

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