Ingredients

• 1 lb skinless catfish or tilapia fillet, pin bones removed and fish cut into 1-inch pieces
• 2 tablespoons plain whole-milk yogurt (preferably thick, such as Greek)
• 1 tablespoon finely grated (with a rasp) peeled fresh ginger
• 2 teaspoons finely grated (with a rasp) garlic
• 1 teaspoon minced fresh green chile, such as serrano or Thai, including seeds, or to taste
• Rounded 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/3 cup finely chopped fresh cilantro
• 1/2 cup fine dry bread crumbs
• 1 1/2 to 2 cups vegetable oil
• Special equipment: about 18 (6-inch) bamboo skewers if serving as an hors d'oeuvre
• Accompaniment: cilantro mint chutney

Instructions

1. Purée fish with yogurt in a food processor until smooth.
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.
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. Transfer to a tray lined with wax paper. Make about 17 more patties in same manner.
4. 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. Transfer as fried to paper towels to drain.
5. 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.