Fish Kebabs with Cucumber Raita | Pak Ladies

Fish Kebabs with Cucumber Raita

Fish Kebabs with Cucumber Raita

fish-kebaab

Fish Kebabs with Cucumber Raita

How to Make Chatpati Bombay Biryani in Urdu – English

Ingredients:

  1. Cod fillets – 300 gm (skinned and diced)
  2. Salmon fillets – 300 gm (skinned and finely chopped)
  3. Grated zest and juice of 1 lime
  4. Small bulb Fennel – 1 finely chopped
  5. Bunch of fresh Coriander – 1 finely chopped
  6. Green chillies – 4 to 8 finely chopped
  7. Spring onions – 4 finely chopped
  8. Fennel seeds – 2 tbsp finely ground
  9. Coriander seeds – 2 tbsp finely ground
  10. Salt – 1/2 tsp
  11. Garlic paste – 1 tbsp
  12. Ginger paste – 1 tbsp
  13. Vegetable oil – 2 tsp
  14. Crushed black pepper – 4 tsp

Method:

  • In a food processor blend the cod until finely minced. In a large mixing bowl mix together the minced cod, chopped salmon and lime zest.
  • Add the chopped fennel, chopped coriander, green chillies, spring onions, fennel seeds, coriander seeds, salt, 2 tablespoons of oil, garlic paste, ginger paste, 2 teaspoons of crushed black pepper and lime juice and mix well.
  • Shape the fish mixture onto 12 skewers, forming 12 fish kebabs.
  • Either grill the kebabs on a barbecue until golden-brown on both sides or heat 1 tablespoon of oil in a large frying pan and fry the kebabs until golden-brown on both sides.
  • Serve the freshly-cooked kebabs with the cucumber raita.
Fish Biryani Recipe by Shireen Anwer

For the Cucumber raita:

  1. Cucumber – 1
  2. Yogurt – 450 ml
  3. Finely chopped dill – 4 tbsp
  4. Crushed Garlic – 1/2 tsp
  5. Vegetable oil – 1 tbsp
  6. Mustard seeds – 1/2 tsp
  7. Cumin seeds – 1/2 tsp
  8. Pinch of asafoetida – 1 pinch
  9. Curry leaves – 4 to 5

Method:

  • To make the cucumber raita, squeeze out any excess water from the grated cucumber.
  • Mix together the cucumber and yogurt and stir in the dill, remaining black pepper and the garlic.
  • Heat 1 tablespoon of oil in a small frying pan and fry the mustard seeds, cumin seeds, asafoetida and curry leaves for 2-3 minutes, stirring, until fragrant.
  • Mix the fried mustard seed mixture into the raita.





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