Fish Kebabs (Kebab Macchi Ke)

Refrigerating the filets for a few minutes before you fry will make the coating stay on better. Serve with a yogurt-cucumber sauce.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 tsp. turmeric powder
  • 2 dried red chilies, crushed
  • 2 serrano green chilies, seeded and minced
  • 2 eggs, beaten
  • 1⁄2 tsp. salt
  • 4 Tbsp. semolina
  • 4 small whitefish filets (3 oz. each)
  • 4 Tbsp. vegetable oil
  • 1 Tbsp. fresh lemon juice


  • In a shallow dish, combine the turmeric, red chilies, green chilies, eggs, and salt; mix well. Place the semolina in a second shallow dish.
  • Coat each filet lightly, first with the spice mix and then with the semolina. Discard any remaining spice mix and semolina.
  • 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.