If you’re up for chilli heat, serve this dish with some raw green chilli to perk things up even more.
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.
© 2004 Alastair Hendy. All rights reserved.