Fish Seekh Kebab: A Chatpata Treat From Your Very Own Chef Curry Do’pyaza!

Fish Seekh Kebab: A Chatpata Treat From Your Very Own Chef Curry Do’pyaza!

Namaste, Salaam, and Sat Sri Akal, my food-loving friends! Chef Curry Do’pyaza here, back with another mouthwatering recipe that will transport your taste buds straight to the bustling streets of India. Today, we’re diving into the world of Fish Seekh Kebab, a delectable dish that’s sure to become a family favourite.

This isn’t just any kebab; it’s a celebration on a stick!

Occasions for Celebration

Fish Seekh Kebabs are especially popular during festive times like Eid, Diwali gatherings (for those who enjoy seafood), and even those cozy winter evenings when you crave something warm and flavourful. They’re also a star at Iftar parties during Ramadan, offering a lighter, protein-packed option. Think of it as a delicious way to mark any happy occasion, big or small!

A Little Trip Down History Lane

Seekh Kebabs, in general, have roots in the Mughal era, where skilled chefs would grind meat and spices, then cook them over open fires on skewers (“seekh”). Fish Seekh Kebab is a delightful variation, bringing the freshness of the sea to this classic dish. It is believed to have originated in coastal regions where fish is abundant and easily accessible. Over time, it has evolved with regional influences and local spice blends, resulting in the diverse and delicious variations we enjoy today.

Let’s Get Cooking!

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes

Ingredients – The Spice Rack Symphony

• 500g Fish Fillet (Boneless, skinless, like Basa or Cod) – Machli ka Fillet
• 1 large Onion, finely chopped – Pyaaz
• 2-3 Green Chillies, finely chopped (adjust to your spice level) – Hari Mirch
• 1 inch Ginger, grated – Adrak
• 4 cloves Garlic, grated – Lahsun
• 1/4 cup Fresh Coriander Leaves, chopped – Hara Dhaniya
• 1/4 cup Fresh Mint Leaves, chopped – Pudina
• 1 tbsp Gram Flour (Besan) – Besan
• 1 tbsp Lemon Juice – Nimbu ka Ras
• 1 tsp Red Chilli Powder – Lal Mirch Powder
• 1 tsp Turmeric Powder – Haldi Powder
• 1 tsp Cumin Powder – Jeera Powder
• 1 tsp Coriander Powder – Dhaniya Powder
• 1/2 tsp Garam Masala – Garam Masala
• Salt to taste – Namak
• 2 tbsp Vegetable Oil – Tel

Step-by-Step – The Culinary Dance

1. Prep the Fish: Gently pat the fish fillets dry with a paper towel. Cut them into small pieces. This will help them grind easily.
2. Grind it Up: In a food processor, add the fish pieces, onion, green chilies, ginger, garlic, coriander, and mint. Pulse until you get a coarse mixture. Don’t over-process it into a paste!
3. Spice it Right: Transfer the mixture to a bowl. Add the gram flour, lemon juice, red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix everything well with your hands.
4. Rest and Relax: Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes. This allows the flavours to meld together beautifully.
5. Shape the Kebabs: Take a portion of the mixture and shape it into a cylindrical kebab around a skewer. Make sure the mixture is tightly packed so it doesn’t fall apart during cooking. If you don’t have skewers, you can shape them into small patties.
6. Cook to Perfection: Heat oil in a pan or on a grill over medium heat. Place the kebabs on the pan and cook for about 8-10 minutes, turning occasionally, until they are golden brown and cooked through.

Tips for Kebab Nirvana

• Don’t Overmix: Overmixing the fish mixture can make the kebabs tough. Mix just until the ingredients are combined.
• Chill Out: Chilling the mixture is crucial for the kebabs to hold their shape.
• Moist Hands: Wet your hands lightly with water while shaping the kebabs to prevent the mixture from sticking.
• Medium Heat: Cooking on medium heat ensures the kebabs cook evenly without burning.

Cooking Options – Your Kitchen, Your Rules!

• Gas Stove: The classic method, using a pan or tawa.
• Induction Stove: Works just like a gas stove, adjust the heat settings accordingly.
• Oven: Preheat your oven to 375°F (190°C). Place the kebabs on a baking sheet lined with parchment paper and bake for 15-20 minutes, turning halfway through.
• Air Fryer: Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
• Grill: Grill the kebabs over medium heat, turning occasionally, until cooked through.

Nutritional Nuggets (Approximate per serving)

• Calories: 200-250
• Protein: 25-30g
• Fat: 10-15g
• Carbohydrates: 5-10g

Serving Suggestions – A Feast for the Senses

Serve these delightful Fish Seekh Kebabs hot with:

• Mint-Coriander Chutney – Pudina Dhaniya Chutney
• Lemon wedges
• Onion slices
• Naan or Roti
• A refreshing salad

Time to Get Cooking!

So there you have it, folks! A simple, flavourful, and incredibly satisfying Fish Seekh Kebab recipe. I urge you to try this at home and share the joy with your friends and family. Let the aroma of spices fill your kitchen and the smiles of your loved ones fill your heart. Happy cooking!