indianMediumnon vegetariangluten freenut freelow carb

Fish Kebab

Name: Fish Kebab
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g fish fillet (firm white fish like kingfish or cod, cut into 2-inch chunks); 0.5 cup yogurt (thick, hung for 30 minutes); 2 tbsp gram flour (besan, roasted); 1 tbsp ginger-garlic paste; 1 tbsp lemon juice; 1 tbsp oil (for basting); 1 pinch red chili powder (kashmiri, for color); 1 pinch turmeric powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 0.5 tsp chaat masala; 0.5 tsp salt; 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped, for garnish); 1 pcs onion (medium, cut into rings); 1 pcs lemon (cut into wedges)

RATING

4.4/5(78)

TASTE SCORE

8/10

Tender chunks of fish marinated in spiced yogurt and cooked until lightly charred and juicy. These kebabs capture the smoky flavours of a tandoor and come together quickly for an impressive appetizer or side.

PREP

20m

COOK

12m

SERVES

100 G

227 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Prepare the marinade.
1.In a large bowl, whisk the hung yogurt until smooth.
2.Add ginger-garlic paste, lemon juice, salt, red chili powder, turmeric, cumin powder, garam masala, chaat masala, and green chili.
3.Mix in the roasted gram flour to bind the marinade.
TIPRoasting the gram flour in a dry pan for 2 minutes removes its raw taste and adds a nutty flavor.
mix · ~30 min
Marinate the fish.
1.Pat the fish chunks completely dry with a paper towel.
2.Gently fold the fish into the marinade, coating each piece well.
3.Cover the bowl and refrigerate for 30 minutes.
TIPDon't marinate for more than 2 hours — the lemon can start cooking the fish and make it mushy.
prep · ~3 min
Skewer the fish.
Thread the marinated fish chunks onto skewers, leaving a small gap between each piece for even cooking. Do not overcrowd.
grill · ~8 min
Grill the kebabs.
1.Heat a grill pan over medium-high heat and brush lightly with oil.
2.Place the skewers on the hot pan and cook for 3-4 minutes on one side.
3.Flip gently and cook the other side for another 3-4 minutes until lightly charred.
4.Brush with a little oil halfway through for a glossy finish.
TIPA slight char brings the true kebab flavour — let the fire kiss the edges.
serve · ~1 min
Serve the fish kebabs.
Slide the kebabs off the skewers onto a plate. Garnish with chopped coriander, onion rings, and lemon wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish chunks completely dry before marinating to ensure the yogurt mixture clings well.
2
Use a grill pan with ridges to get authentic char marks without drying out the fish.
3
Thread fish chunks with a small gap between each to allow heat to circulate evenly.
4
Do not marinate longer than 2 hours; the lemon juice will begin to denature the fish.
5
Roast the gram flour until fragrant to deepen the nutty flavor and absorb excess moisture.
6
Flip the skewers gently with a spatula to prevent the fish from breaking apart.
7
Brush oil halfway through grilling for a glossy, appetizing finish.