Fish Kebabs (Kebab Macchi Ke)
2 teaspoons turmeric powder
2 dried red chilies, crushed
2 serrano green chilies, seeded and minced
2 eggs, beaten
Table salt, to taste
4 heaping tablespoons semolina
4 small whitefish filets
4 tablespoons oil
1 tablespoon fresh lemon juice
Prep Time: 10 minutes
Cook Time: 15 minutes
Refrigerating the filets for a few minutes before you fry will make the coating stay on better. Serve with Mint-Cilantro Chutney (page 224).
1. In a shallow dish, combine the turmeric, red chilies, green chilies, eggs, and salt; mix well. Place the semolina in a second shallow dish.
2. Coat each filet lightly, first with the spice mix and then with the semolina. Discard any remaining spice mix and semolina.
3. Heat the vegetable oil in a medium-sized skillet. Fry each filet, 1 at a time, for about 3 to 4 minutes or until golden brown on each side. Drain on a paper towel. Serve immediately, sprinkled with lemon juice.
Semolina, called rava or sooji in India, is used for preparing sweet and savory dishes. Buy the coarse variety. You can also substitute cream of wheat in a pinch for all the recipes indicated in this book (unless otherwise specified).