Samudri Seekh
Equipment
- Tandoor
- Charcoal grill
- Bowl
- Metal skewers
Ingredients
- 500 g White fish fillets skinless firm, finely chopped
- 500 g Prawns (Shrimp) large, peeled, deveined, rinsed, and patted dry with kitchen paper (paper towels), then chopped
- 1/2 tablespoon Ginger Paste
- 1/2 tablespoon Garlic Paste
- 1/2 tablespoon White pepper ground
- 3 1/2 tablespoons Coriander (Cilantro) leaves chopped
- 3 Green chilies de-seeded and chopped
- 4 teaspoons Cream
- Butter melted, for basting
- Salt
Instructions
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
- Mix the fish and prawns together in a bowl, then add the ginger and garlic pastes, white pepper, coriander, and chilies. Season with salt and mix until the fish and prawns are coated in the mixture. Add the cream and mix again.
- Divide the mixture into 16 equal portions, then spread each portion evenly along the length of metal skewers, flattening the mixture into a sausage shape until the kebabs are 10cm / 4 inches long and leaving 2.5cm / 1-inch between each one. You can make 2 kebabs on one long skewer.
- Roast in a moderately hot tandoor, over a charcoal grill or under the grill for 4-5 minutes, or until cooked.
- Remove the skewers from the heat and hang them up over a tray for about 5 minutes to allow any excess moisture to drain out completely. Put the skewers in a dish and baste with melted butter then roast again for a further 1-2 minutes.
Nutrition
Serving: 6gSodium: 219mgCalcium: 68mgVitamin C: 3mgVitamin A: 65IUSugar: 1gFiber: 1gPotassium: 481mgCholesterol: 180mgCalories: 173kcalTrans Fat: 1gSaturated Fat: 1gFat: 3gProtein: 34gCarbohydrates: 2gIron: 1mg
Tried this recipe?Let us know how it was!