Jalpari Kebab (fish rolls stuffed with prawns) recipe
information
Jalpari Kebab (Saffron-flavoured fish rolls stuffed with prawns)
ingredients
12 Fish fillets, thin
220 g (8 oz) Prawns, shelled, deveined
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
5 tsp (25 g) Mango pickle masala
1 tsp (2 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Garam masala
Salt to taste
1 tsp (2 g) Red chilli powder
1 tsp (5 ml) Lemon (nimbu) juice
4 tsp (20 ml) Vegetable oil
3/4 cup (150 g) 5 oz Yoghurt (dahi), drained
2 tbsp (40 ml) Cream
a few strands Saffron (kesar)
a pinch Green cardamom (choti elaichi) powder
4 cups (1 litre) 32 fl oz Water
220 g (8 oz) Prawns, shelled, deveined
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
5 tsp (25 g) Mango pickle masala
1 tsp (2 g) Carom (ajwain) seeds
1 tsp (2 g) White pepper (safed mirch) powder
2 tsp (4 g) Garam masala
Salt to taste
1 tsp (2 g) Red chilli powder
1 tsp (5 ml) Lemon (nimbu) juice
4 tsp (20 ml) Vegetable oil
3/4 cup (150 g) 5 oz Yoghurt (dahi), drained
2 tbsp (40 ml) Cream
a few strands Saffron (kesar)
a pinch Green cardamom (choti elaichi) powder
4 cups (1 litre) 32 fl oz Water
method
1. Extract juice from ginger-garlic paste and keep aside.
2. Clean the fish fillets and prawns. Pat dry with a cloth.
3. Make a marinade with ginger-garlic paste, mango pickle masala, half of carom seeds, white pepper powder, garam masala, salt, red chilli powder, lemon juice, and oil.
4. Marinate the fish fillets in the prepared marinade and keep aside for 5 minutes.
5. Prepare second marinade of yoghurt, cream, saffron, green cardamom powder, and remaining half of other ingredients. Keep aside.
6. Put one fish fillet flat on a tabletop. Place a prawn at one end of the fillet and roll the fillet. Wrap it tightly with cling wrap or aluminium foil.
7. Boil water in a pot and cook the rolls for 10 minutes keeping the pot covered.
8. Drain the water and place the rolls under running water for 1 minute. Remove the foil.
9. Marinate the rolls in the second marinade for 5 minutes.
10. Skewer the rolls and roast in hot tandoor or in an oven (150-180°C / 300-350°F) for 10 minutes.
11. Remove from skewers, transfer to a serving platter and serve hot with mint chutney
2. Clean the fish fillets and prawns. Pat dry with a cloth.
3. Make a marinade with ginger-garlic paste, mango pickle masala, half of carom seeds, white pepper powder, garam masala, salt, red chilli powder, lemon juice, and oil.
4. Marinate the fish fillets in the prepared marinade and keep aside for 5 minutes.
5. Prepare second marinade of yoghurt, cream, saffron, green cardamom powder, and remaining half of other ingredients. Keep aside.
6. Put one fish fillet flat on a tabletop. Place a prawn at one end of the fillet and roll the fillet. Wrap it tightly with cling wrap or aluminium foil.
7. Boil water in a pot and cook the rolls for 10 minutes keeping the pot covered.
8. Drain the water and place the rolls under running water for 1 minute. Remove the foil.
9. Marinate the rolls in the second marinade for 5 minutes.
10. Skewer the rolls and roast in hot tandoor or in an oven (150-180°C / 300-350°F) for 10 minutes.
11. Remove from skewers, transfer to a serving platter and serve hot with mint chutney
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
