Usually you see beef, mutton, or chicken shami kababs.
I decided to try to make them using fish. This is a #whattodowithshanmasala recipe.
They came out well. This is a complicated and cumbersome recipe. You can make these for a party. These freeze well so it is nice to make a bunch and then keep some in the freezer to defrost as needed.
I used basa fish, but you can use any kind of firm fleshed, mild white fish. Use half the recipe for a family sized amount of shami kababs, but for a party, this will make around 26-30 patties, depending on how big you make your patties. I make mine by scooping two tablespoons into my hand so that I can be sure that all of the patties will be the same size. I don't have kabab skillz like some people who can make all of the patties the same by eyeballing.
|Mise en place ready to go.|
2 lbs fish filets cut into pieces, soaked in 1/4 cup vinegar, turmeric, and chile powder (1 tsp each) for 30 mins, then rinsed and patted dry
3 cups boiled channa daal (soak 1.5 cups raw daal for one hour, then boil, lower heat and cook for 20 mins until completely tender but still whole, strain, and set aside)
1 small onion chopped finely
1 small onion chopped roughly
14 green chiles (no need to chop since these will get blended)
3 tbs garam masala
2 heaping tbs Shan Shami Kabab Masala
1 conservative tsp elaichi seeds (unhusked black seed)
1/4 cup fresh mint leaves
1 cup loosely packed cilantro
pinch of salt (maybe 1/2 tsp, but taste the patty dough because it will be fully cooked and adjustable)
1 egg for binding
1 tbs lime juice
3-4 eggs for dipping
3 tbs oil for making the meat
oil for frying shamis
Serve these with ketchup or coriander chutney or tamarind chutney. These also go well on a sandwich.