Fish Kebabs
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
38
Spice
43
Sweetness
48
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
450 g
Catfish (skinless)1 tsp
Salt1 tsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Turmeric1 cup
Bread Crumb (fine dry)2 cups
Vegetable OilDirections:
1
Purée fish with yogurt in a food processor until smooth
2
Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed
3
Spread bread crumbs on a plate
4
Wet hands slightly, then form 2 tablespoons fish mixture into an oval about 3 inches long
5
Flatten oval slightly, then transfer to crumbs and turn to coat lightly
6
Transfer to a tray lined with wax paper
7
Make about 17 more patties in same manner
8
Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, gently turning over once or twice with tongs, until golden and just cooked through, 2 1/2 to 3 minutes per batch
9
Transfer as fried to paper towels to drain
10
If serving as an hors d'oeuvre, put each patty on a skewer and serve with chutney for dipping
11
If serving as a first course, divide patties among 6 plates (about 3 per person) and drizzle with chutney
12
Purée fish with yogurt in a food processor until smooth
13
Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed
14
Spread bread crumbs on a plate
15
Wet hands slightly, then form 2 tablespoons fish mixture into an oval about 3 inches long
16
Flatten oval slightly, then transfer to crumbs and turn to coat lightly
17
Transfer to a tray lined with wax paper
18
Make about 17 more patties in same manner
19
Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, gently turning over once or twice with tongs, until golden and just cooked through, 2 1/2 to 3 minutes per batch
20
Transfer as fried to paper towels to drain
21
If serving as an hors d'oeuvre, put each patty on a skewer and serve with chutney for dipping
22
If serving as a first course, divide patties among 6 plates (about 3 per person) and drizzle with chutney