Jalpari Kebab (fish rolls stuffed with prawns)

Jalpari Kebab (fish rolls stuffed with prawns)

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Jalpari Kebab (Saffron-flavoured fish rolls stuffed with prawns)
Servings: 12
Calories: 907


  • 12 Fish fillets thin
  • 8 oz Prawns shelled, deveined
  • 1 oz Ginger-garlic adrak-lasan paste
  • 5 tsp Mango pickle masala
  • 1 tsp Carom ajwain seeds
  • 1 tsp White pepper safed mirch powder
  • 2 tsp Garam masala
  • Salt to taste
  • 1 tsp Red chilli powder
  • 1 tsp Lemon nimbu juice
  • 4 tsp Vegetable oil
  • 5 oz Yoghurt dahi, drained
  • 2 tbsp Cream
  • a few strands Saffron kesar
  • a pinch Green cardamom choti elaichi powder
  • 32 floz Water


  • Extract juice from ginger-garlic paste and keep aside.
  • Clean the fish fillets and prawns. Pat dry with a cloth.
  • 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.
  • Marinate the fish fillets in the prepared marinade and keep aside for 5 minutes.
  • Prepare second marinade of yoghurt, cream, saffron, green cardamom powder, and remaining half of other ingredients. Keep aside.
  • 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.
  • Boil water in a pot and cook the rolls for 10 minutes keeping the pot covered.
  • Drain the water and place the rolls under running water for 1 minute. Remove the foil.
  • Marinate the rolls in the second marinade for 5 minutes.
  • Skewer the rolls and roast in hot tandoor or in an oven (150-180°C / 300-350°F) for 10 minutes.
  • Remove from skewers, transfer to a serving platter and serve hot with mint chutney
Calories: 907 kcal
Carbohydrates: 2 g
Protein: 151 g
Fat: 29g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 551 mg
Sodium: 508 mg
Potassium: 3267 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 582 IU
Vitamin C: 7 mg
Calcium: 156 mg
Iron: 3 mg
Cuisine Indian
Ingredients Fish & Seafood
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