Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

As a delicious snack to go with drinks, small fish caught in rivers and waterways in India are quickly deep-fried and seasoned with salt and spices. This works particularly well with whitebait. You can vary the strength of the seasoning according to taste.


  • 300 g (10½ oz) whitebait
  • ½ teaspoon chilli powder


Rinse the whitebait and dry them thoroughly on paper towels. Mix the chilli powder, cayenne pepper and turmeric together and toss the whitebait in the seasoning until well coated.

Fill a karhai or heavy-based saucepan one-third full with oil and heat to 190°C/375°F (a cube of bread will brown in 10 seconds). Fry the fish in batches until crisp, drain on paper towels and sprinkle with sa