| | FISH KABAB (KEBAB, KABOB, whatever)
Mini-Trivia: What is a kabab? Kebab, kabob, kebob, cabob, kabab - just the sheer variations of the word indicates that it has very ancient origins. It also explains the controversy over who can claim its origin. From the mediterraneans, the arabs, turks, central asians to Indians, all make some sort of claim to it. The point is no one knows for sure, and if anyone claims to know for sure, they have no idea. Whatever the variations, the general theme is that it is grilled in open fire after marinating with spices. Irrespective of the origin of kabab, the word kabab is of Persian origin and means meat cooked over open fire. Most people do not think of Fish when they think of Kabab, however it is as good an ingredient as lamb or chicken (probably better than chicken). This is a very easy to cook recipe, with just 4 steps to finish. | |
INGREDIENTS
Fish - 250 gms (Boil and remove bones) Garlic - 4 flakes Ginger - 1/4" Green Chilli - 1 Poppy Seed - 1 tsp Gram Flour (fried) - 1 tsp Sugar - 1 tsp Garam Masala Powder - 1/2 tsp Egg (beaten) - 1/4 Oil - 50 gms Raisin - 6
Onion - 1 (small) : Fry with the raisins Salt - To taste (obviously) METHOD
1. Grind fish and spices together
2. Add gram flour, sugar, garam masala and egg 3. Make round balls and press them to make flat tikia-type shape.
4. Shallow fry and serve hot. Note: You might be wondering, there neither marinating, nor any open fire here. How is this kabab. Well it is. Remember there are different origins and interpretation of a kabab. So stop complaining and just enjoy it.
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