Sometimes it's the leftovers that leads you to another dish. I had a bit of rice flour left and I needed to finish this batch off. This was the wet variety. I had soaked the rice and ground it for thickening a particular curry a day earlier. And who doesn't love the crunch that comes from rice flour?!
100 grams small river fish, cleaned
1/3 cup rice flour
2 tbs all-purpose flour
A dash of baking soda bicarbonate
A pinch of turmeric powder
Salt to taste
2 hot chillies, chopped fine
1 medium onion, peeled and chopped fine
3-4 serrated coriander + extra for sprinkling on the dish later
One small piece of ginger, finely sliced
Mustard oil to deep fry
Transfer the rice flour to a bowl. Add the all-purpose flour.
Add very little water. The batter should be thick.
Add all the other ingredients other than oil and fish.
Give it a good mix.
Lastly add the fish. Mix well so that the fish is coated with the batter.
Heat the oil in a pan and let it come to smoking point.
Take spoonfuls of the batter and drop them in the hot oil.
Reduce the heat a bit so that the fritters are evenly cooked.
Turn once when it becomes golden brown. Remove with a slotted spoon when the other side is done. Place them on kitchen paper.
Transfer to a serving platter and sprinkle the chopped herbs.
|Common purslane/Portulaca oleracea|
|A closer look at the purslane fritters|