Masala crusted whitebait with raitha recipe

Name: Masala crusted whitebait with raitha recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) whitebait; 8 tbsp plain white flour; 3 tsp garam masala; 1 tsp chilli powder; 3 tsp cumin seeds; 1 pinch salt; 1 splash vegetable oil, for frying; 2 red onions, finely sliced; 1 lime, juice only; 1 green chilli, chopped (deseed this if you want a less hot dish); 300 ml (10.6fl oz) natural plain yoghurt; 3 plump tomatoes, roughly chopped; 0.5 cucumber, diced; 1 pinch salt; 1 tsp toasted cumin seeds; 1 sprinkle paprika, for dusting

Servings: persons

500 g (17.6oz) whitebait
8 tbsp plain white flour
3 tsp garam masala
1 tsp chilli powder
3 tsp cumin seeds
1 pinch salt
1 splash vegetable oil, for frying
2 red onions, finely sliced
1 lime, juice only
1 green chilli, chopped (deseed this if you want a less hot dish)
300 ml (10.6fl oz) natural plain yoghurt
3 plump tomatoes, roughly chopped
0.5 cucumber, diced
1 pinch salt
1 tsp toasted cumin seeds
1 sprinkle paprika, for dusting

1
Fork whip the yoghurt add the chopped cucumber and tomatoes and a pinch of salt.
2
Just before serving, sprinkle the freshly toasted cumin seeds (heat in a pan until just brown...not smoking) on top and dust with a little paprika for flourish.
3
In a large bowl mix the flour, garam masala, chilli powder, cumin seeds, salt and pepper.
4
Coat the silvery whitebait in a glug of oil, take small handfuls of the miniature fish and coat them in the flour mix, until all of them are completely dusted and the cumin seeds stick to the skin.
5
In a large frying pan, heat the oil achieving lava status and starting to smoke a little, test the heat by dropping a couple of cumin seeds in and let it sizzle until it fizzes.
6
Now add the whitebait in batches and cook for a couple of minutes until the skin is golden brown and crispy.
7
Slice the red onion, add the chopped chilli and the freshly squeezed lime and mix together.
8
Arrange the brittle whitebait on top of the red onion and serve with the dipping raitha.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 g (17.6oz) whitebait, 8 tbsp plain white flour, 3 tsp garam masala, 1 tsp chilli powder, and more.

Yes, Masala crusted whitebait with raitha recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!