KABAB

Ingredients

• 900 grams (approximately 1 seer) Fish (middle portion of a large fish, e.g. rohu, catla, or similar big fish) (Use only large fish or lobster. Use the thick middle section of the fish for best results.)
• 120 grams (approximately 1/2 powa) Ghee (Clarified butter; used both in the marinade and for basting during roasting.)
• 120 grams (approximately 1/2 powa) Curd (plain yoghurt) (Use full-fat plain yoghurt for the marinade.)
• 30 grams (approximately 2½ tolas) Fresh ginger (Peel and grind or grate into a paste before mixing.)
• 30 grams (approximately 2½ tolas) Coriander (ground or freshly pasted) (Use whole coriander seeds ground to a powder, or fresh coriander paste.)
• 4 chillies (a few, to taste) Green or dried chillies (Adjust quantity to your heat preference. Grind or paste before use.)
• 4 whole cloves Cloves (Grind to a powder before mixing into the marinade.)
• 4 whole cardamom pods Cardamoms (Remove seeds from pods and grind to a powder before use.)
• 2 lemons Lemons (Juice both lemons and add the juice to the marinade mixture.)
• 2 handfuls (approximately 60–80 grams) Besam (chickpea flour / gram flour) (Used to rub and clean the raw fish pieces before marinating.)

Instructions

1. 1Take the middle (thickest) portion of a large fish — this is the best part for kabab. Using a sharp knife or skewer tip, make several deep holes all over the fish pieces to allow the marinade to penetrate. Then cut the fish into large, even pieces suitable for skewering. Beginners tip: pieces roughly 5–7 cm wide work well.
2. 2Sprinkle the besam (chickpea flour) generously over all the fish pieces and rub it firmly all over the surface. This helps clean the fish, remove any sliminess, and prepares the surface to hold the marinade. After rubbing well, rinse the fish pieces thoroughly under cold running water and pat them dry with a clean cloth or paper towel.
3. 3Prepare each ingredient as follows before combining: peel and grate or grind the ginger into a smooth paste; grind the coriander seeds to a powder (or paste fresh coriander); grind or finely chop the chillies; grind the cloves and cardamom seeds to a fine powder. Now combine all of these with the ghee, curd, and the juice of both lemons in a bowl. Mix everything thoroughly into a smooth, well-combined marinade.
4. 4Coat each piece of fish generously with the prepared marinade mixture, making sure to press it into all the holes you made earlier. The holes will allow the marinade to soak into the flesh. Reserve some of the marinade to baste the fish during roasting.
5. 5Thread the marinated fish pieces tightly and closely together onto a long, pointed metal skewer. Push each piece firmly so they are compact. If any pieces are loose or risk falling off, tie them securely to the skewer using kitchen twine. Keeping the pieces close together helps them stay moist during roasting.
6. 6Hold or suspend the skewer approximately 30 cm (about one foot) above an open flame — a charcoal fire, gas burner, or barbecue grill all work well. Rotate the skewer slowly and steadily so all sides of the fish cook and colour evenly. At regular intervals, spoon or drizzle the reserved marinade mixture over the fish as it roasts — this keeps the fish moist and builds flavour. Continue roasting until the fish is golden-brown on all sides and cooked through. This typically takes around 25–30 minutes depending on the thickness of the fish. The fish is done when it is firm to the touch and the exterior is nicely browned.