How to make Seafood Seekh Kabab - White fish and prawns mixed with masalas, wrapped around satay sticks and grilledd.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : White fish fillets (सफेद मछली के फिले), Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा)
Cuisine : Indian
Course : Snacks and Starters
Seafood Seekh Kabab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Seafood Seekh Kabab checkout Fish Cakes With Cucumber Relish. You can also find more Snacks and Starters recipes like Crispy Fried Schezwan Chicken, Churros, Kasoori Paneer Tikka, Stuffed Dahi Vada.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Seafood Seekh Kabab Recipe
White fish fillets minced 1 cup
Prawns (kolambi/jhinga) minced 1 cup
Onion chopped 1 medium
Fresh coriander leaves chopped 4 tablespo for garnishing
Green chillies finely chopped 2
Garlic cloves finely chopped 2-3
Ginger finely chopped 1 inch
Lemon juice 1 tablespoon
Salt to taste
Green cardamom powder 1 teaspoon
Garam masala powder 1 teaspoon
Oil 2-3 tablespoons
Butter for coating
Chaat masala 2 teaspoons
Onion rings to serve
Method
Step 1
Mix together minced fish, minced prawns, onion, coriander leaves, green chillies, garlic, ginger, lemon juice, salt and cardamom powder in a bowl. Add garam masala powder and mix.
Step 2
Dampen your palms and spread some portion of the prepared mixture around two satay sticks. Press firmly and prepare the remaining in a similar way.
Step 3
Heat oil in a non-stick grill pan. Place the prepared seekh kababs and grill on medium heat, turning from time to time, till evenly cooked from all sides.
Step 4
Remove from heat and brush some butter on the kababs.
Step 5
Sprinkle chaat masala on top, garnish with coriander leaves and serve hot with onion rings.
