Machchi kebab

Machchi kebab

Grilled fish on skewers

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Use fish of a good thickness, such as snapper, hake or jewfish, for it is difficult to thread very thin slices of fish onto skewers.

Ingredients

Quantity Ingredient
1kg skinless, boneless firm white fish fillets
2 teaspoons fresh ginger, finely grated
3 garlic cloves, crushed
1 1/2 teaspoons salt
1 tablespoon ground coriander
1 teaspoon Garam masala
1/2 teaspoon chilli powder
1 teaspoon amchur powder
or 3 tablespoons lemon juice
250g plain yoghurt
2 tablespoons plain flour

Method

  1. Wash the fish and pat dry with paper towel. Cut the fish into 4 cm pieces. Soak 12 bamboo skewers in water to prevent them from burning during cooking.
  2. Mix together the remaining ingredients in a bowl to make a marinade. Pour over the fish pieces and gently toss to coat. Leave for 15 minutes at room temperature, or longer in the refrigerator.
  3. Preheat the griller and while it is heating, thread four or five pieces of fish onto each bamboo skewer, making sure all of the skin is on one side of the skewer
  4. Grill the skewers 10 cm away from the heat with the skin side upwards, for 4 minutes. Turn the skewers and grill the other side for 4–5 minutes, depending on the thickness of the fish.
  5. Serve the fish kebabs immediately, accompanied by rice or chapatis and onion sambal.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again