Fish kebabs

Name: Fish kebabs
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp sunflower oil or light olive oil; 1 cm/½ in fresh root ginger, roughly chopped; 2–4 dried red chillies, torn into pieces; 4 garlic cloves, roughly chopped; 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 onion, roughly chopped; baby salad leaves and Roasted Tomato Chutney, to serve; sunflower oil, for shallow frying; bunch of spring onions (scallions), green part only, finely chopped; 2.5 ml/½ tsp salt, or to taste; 30 ml/2 tbsp chopped fresh mint; 45 ml/3 tbsp chopped fresh coriander (cilantro); 1 egg

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Asia
India
Central India
Starter
Pescatarian
Gluten-free

Method

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.
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