Fish Kebabs Recipe | Food Diaries | Zarnak Sidhwa | Desi Food
Check out the Fish Kebabs Recipe in Urdu. Learn how to make best Fish Kebabs Recipe , cooking at its finest by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Fish Kebabs Recipe , ingredients and complete Method.
Fish Kebabs are the kababs you need to prepare and freeze for this season to keep yourself and your loved ones warm and cozy.
Watch this Masala TV video to learn how to make Fish Kebabs and Semolina Bread Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 10 December 2020.
Ingredients:
For Brinjal:
- brinjal (350 gm) 1 large
- Minced Garlic 1 tsp
- Hung Curd 2 tbsp
- Chopped Coriander 2-3 tbsp
- Minced Fresh Red Chili 1 -2
- Chopped Tomato 2 tbsp
- Salt ½ tsp
- Olive Oil 1 tbsp
Fish kebabs:
- Boneless Sole fish ½ kg
- chopped onions 2-3 Tablespoons
- minced ginger 1 Teaspoon
- minced garlic 1 Teaspoon
- lemon juice 1 Teaspoon
- cumin powder 1 Teaspoon
- lemon zest 1/2 Teaspoon
- Breadcrumbs 3 Tablespoons
- Grated Parmesan 1-2 Tablespoons
- 1 Egg 1
- chopped coriander 2 tbsp
- Salt as required
- oil to fry
Method:
Lightly oil whole brinjal, roast over fire till charred and soft, cool, remove the charred skin. Mash eggplant with a fork, add in all other ingredients. Mix well and serve at room temperature with the fish kebabs. For kabab Coarsely mince fish, add all ingredients, rest for 30 minutes in the fridge. Shape into cakes or flat kebabs and shallow fry in hot oil till done. Serve with the mashed brinjals.
Ingredients :
- Semolina 3 ½ cups
- Milk powder 3 tbsp
- Salt 1 ½ tsp
- Sugar 1 tbsp
- Instant yeast 1 tsp
- Warm water 1 ½ cups
- Oil 3 tbsp
- Butter for brushing
Method:
Grind the semolina till fine and powdery. Mix together the semolina, milk powder, salt, sugar and yeast. Add warm water little by little and knead. When it starts coming together, take it out on the greased counter and knead for few minutes, adding the oil as and when you feel the dough is getting too sticky. Let dough rise in an oiled bowl. Cover with a clean damp cloth and set aside for an hour and a half. Once the dough has doubled, punch out the air and spread it with your fingers into a rectangle with the shorter sides as wide as the length of your loaf tin. Start rolling tightly from one of the shorter sides and pinch the seams. Place the dough log in the tin and smoothen it into the corners. Cover with a damp cloth and leave for the second proofing for about 45 minutes. Brush with milk and bake at 190°C for 35 minutes. Once done, brush the warm loaf with butter and serve .
Fish Kebabs Recipe in Urdu and English
At Masala TV you can check complete Fish Kebabs Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.
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