2 teaspoons turmeric powder

2 dried red chilies, crushed

2 serrano green chilies, seeded and minced

2 eggs, beaten

Table salt, to taste

4 heaping tablespoons semolina

4 small whitefish filets

4 tablespoons oil

1 tablespoon fresh lemon juice

1. In a shallow dish, combine the turmeric, red chilies, green chilies, eggs, and salt; mix well. Place the semolina in a second shallow dish.

2. Coat each filet lightly, first with the spice mix and then with the semolina. Discard any remaining spice mix and semolina.

3. Heat the vegetable oil in a medium-sized skillet. Fry each filet, 1 at a time, for about 3 to 4 minutes or until golden brown on each side. Drain on a paper towel. Serve immediately, sprinkled with lemon juice.

Semolina

Semolina, called rava or sooji in India, is used for preparing sweet and savory dishes. Buy the coarse variety. You can also substitute cream of wheat in a pinch for all the recipes indicated in this book (unless otherwise specified).