Fish kebabs

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Kebabs are very popular in India, whether made with chunks of marinated meat or fish, or with minced ingredients that are shaped into balls. Small, flat fish patties are also known as kababs. These ones, Machchi Kabab, contain fragrant spices and fresh herbs.

Ingredients

  • 15 ml/1 tbsp sunflower oil or light olive oil
  • 1 onion, roughly chopped
  • 1 cm/½ in fresh root ginger, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 2–4 dried red chillies, torn into pieces
  • 5 ml/1 tsp ground cumin
  • 1.25 ml/¼ tsp ground cloves
  • 450 g/1lb firm white fish fillets, such as cod or pollock, skinned and roughly chopped
  • 1 egg
  • 2.5 ml/½ tsp salt, or to taste
  • 30 ml/2 tbsp chopped fresh mint
  • 45 ml/3 tbsp chopped fresh coriander (cilantro)
  • bunch of spring onions (scallions), green part only, finely chopped
  • sunflower oil, for shallow frying
  • baby salad leaves and Roasted Tomato Chutney, to serve

Method

  1. Heat the oil in a heavy frying pan over a medium heat and fry the onion, ginger, garlic and chillies for 5 minutes, until the onion is lightly browned. Add the cumin and cloves, stir and remove from the heat.

  2. Blitz the fish, egg and salt in a food processor until roughly chopped, then add the onion mixture and process until fairly smooth. Transfer the mixture to a bowl.

  3. Add the mint, coriander and spring onions to the fish mixture. Mix thoroughly and shape into 12 equal-sized round cakes, each about 1cm/½ in thick.

  4. Heat the oil in a frying pan over a medium heat and fry the cakes in batches for about 3 minutes. Carefully turn over the kebabs with a palette knife and cook for a further 3 minutes on the other side, until they are lightly browned all over and cooked through.

  5. Drain on kitchen paper. Serve with baby salad leaves and some chutney.

Per portion Energy 241/1004kJ; Protein 24g; Carbohydrate 5g, of which sugars 3g; Fat14, of which saturates 2g; Cholesterol 110mg; Calcium 51mg; Fibre 0.8g; Sodium 341mg.