Purée fish with yogurt in a food processor until smooth.
Ingredients you will need
Yogurt
Fish
Equipment you will use
Food Processor
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.
Ingredients you will need
Seasoning
Coriander
Cilantro
Turmeric
Garlic
Ginger
Chili Pepper
Cumin
Fish
Salt
Equipment you will use
Bowl
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.
Ingredients you will need
Breadcrumbs
Spread
Fish
4
Transfer to a tray lined with wax paper. Make about 17 more patties in same manner.
Equipment you will use
Wax Paper
5
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.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
Tongs
6
Transfer as fried to paper towels to drain.
Equipment you will use
Paper Towels
7
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.
Ingredients you will need
Chutney
Equipment you will use
Skewers
1
Patties can be formed and coated (but not fried) 3 hours ahead and chilled, covered.