Fish Kebabs with Cucumber Raita
Fish Kebabs with Cucumber Raita
How to Make Chatpati Bombay Biryani in Urdu – English
Ingredients:
- Cod fillets – 300 gm (skinned and diced)
- Salmon fillets – 300 gm (skinned and finely chopped)
- Grated zest and juice of 1 lime
- Small bulb Fennel – 1 finely chopped
- Bunch of fresh Coriander – 1 finely chopped
- Green chillies – 4 to 8 finely chopped
- Spring onions – 4 finely chopped
- Fennel seeds – 2 tbsp finely ground
- Coriander seeds – 2 tbsp finely ground
- Salt – 1/2 tsp
- Garlic paste – 1 tbsp
- Ginger paste – 1 tbsp
- Vegetable oil – 2 tsp
- 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:
- Cucumber – 1
- Yogurt – 450 ml
- Finely chopped dill – 4 tbsp
- Crushed Garlic – 1/2 tsp
- Vegetable oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Pinch of asafoetida – 1 pinch
- 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.
2 comments
Yumm yum, awesome fish and sauce..