Name: Fish Kebabs
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 (first course or hors d'oeuvre) servings
Ingredients: 1 lb skinless catfish or tilapia fillet, pin bones removed and fish cut into 1-inch pieces; 2 tablespoons plain whole-milk yogurt (preferably thick, such as Greek); 1 tablespoon finely grated (with a rasp) peeled fresh ginger; 2 teaspoons finely grated (with a rasp) garlic; 1 teaspoon minced fresh green chile, such as serrano or Thai, including seeds, or to taste; Rounded 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon turmeric; 1/3 cup finely chopped fresh cilantro; 1/2 cup fine dry bread crumbs; 1 1/2 to 2 cups vegetable oil; Accompaniment: cilantro mint chutney; about 18 (6-inch) bamboo skewers if serving as an hors d'oeuvre

At street stalls, fish kebabs come in various forms, but when prepared at home, says Kiran Desai, they are not grilled on skewers but fried and served on plates with a little chutney drizzled on top.

Cooks' note:

Patties can be formed and coated (but not fried) 3 hours ahead and chilled, covered.

Recipe notes

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