Active Time

　　30 min

　　Total Time

　　30 min

　　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.

　　

Ingredients

Makes 6 (first course or hors d'oeuvre) servings

　　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

　　

Special Equipment

about 18 (6-inch) bamboo skewers if serving as an hors d'oeuvre

　　

Step 1

Purée fish with yogurt in a food processor until smooth.

　　

Step 2

Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed.

　　

Step 3

Spread bread crumbs on a plate. Wet hands slightly, then form 2 tablespoons fish mixture into an oval about 3 inches long. Flatten oval slightly, then transfer to crumbs and turn to coat lightly. Transfer to a tray lined with wax paper. Make about 17 more patties in same manner.

　　

Step 4

Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, gently turning over once or twice with tongs, until golden and just cooked through, 2 1/2 to 3 minutes per batch. Transfer as fried to paper towels to drain.

　　

Step 5

If serving as an hors d'oeuvre, put each patty on a skewer and serve with chutney for dipping. If serving as a first course, divide patties among 6 plates (about 3 per person) and drizzle with chutney.

　　Cooks' note:

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