Machchli Ke Shammi - a delicacy from the North West frontier

Ingredients : Portion - 8-10

  • Surmai 1000 gm
  • Fennel powder- 30 gm
  • white pepper pwd- 15 gms
  • Beaten hung curd.-200 gms
  • Salt to Taste
  • Mustard oil – for basting
  • Fish stock
  • Fish bones – 500 gm
  • Water – 1 lt
  • Coriander roots – 50 gm
  • Turmeric – 3 gm
  • Bay leaf – 1 no
  • Mustard Oil – 10 ml
  • Onion – 100 gms thickly sliced
  • Achaari masala – 25 gms

Method of Preparation

  • Marinate the fish cubes with salt and white pepper
  • Pour hot water on onion and leave for 3 mins.
  • Then drain the onions and keep aside.
  • Take a heavy bottom pan, add oil, add onions, coriander, bay leaf, and add fish bones. Sauté, add water. Simmer for 20 mins, remove any scum and drain through muslin
  • Put the stock back on flame for simmering. Add the marinated fish in this stock
  • Once fish is slightly soft, drain it and Grind it to a fine paste.
  • Add hung curd, white pepper powder, salt & fennel powder
  • Make tikkis of approx 70-80 gms each.
  • Take a non stick pan, baste it with mustard oil. Cook the kebab on each side till crispy golden on each side. Sprinkle with achaari masala. Serve with Pickled onion and hari chutney.