Deep Fried Whitebait
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Lebanese cucumber||130 Gram, seeded, chopped finely|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||1 Tablespoon|
|Plain flour||150 Gram (1 Cup)|
|Coarsely chopped fresh coriander||1⁄4 Cup (4 tbs) (Use Leaves)|
|Garlic salt||1 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Heat ghee in small pan; cook cumin and ground coriander, stirring, until fragrant, cool.
Combine yogurt, cucumber, garlic and juice in small bowl for dip; stir in spice mixture.
Combine flour, fresh coriander and salt in large bowl; add whitebait, in batches, toss until coated.
Heat oil in medium pan; deep-fry whitebait, in batches, until browned and cooked through, drain on absorbent paper.
Serve with spiced yogurt dip.