| Prep: 25 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 8g | 2g | 10g |
| sugars | fibre | protein | salt |
| 2g | 1g | 24g | 1g |
Why I Love Indian Fish Tangdi Kabab
A Fusion of Flavors
Why do I love this recipe for Fish Tangdi Kabab? The answer is rooted in my passion for blending cultures and flavors. Living in Miami has given me access to an incredible array of ingredients and cooking styles, from Caribbean zest to Spanish sophistication. My kitchen is a melting pot, much like my heritage. Fish Tangdi Kabab, a fabulous Indian dish, perfectly exemplifies this mix of influences.
When you marinate thick strips of firm white fish in a mouthwatering blend of Greek yogurt, ginger-garlic paste, and spices like turmeric and garam masala, the dish starts to tell a story. I came across the idea for this kebab through the works of Chef Sanjeev Kapoor, who has been an inspiration for many home cooks aiming to master Indian cuisine. Kapoor’s genius lies in his ability to make complex flavors accessible, making this recipe perfect for anyone who loves a good culinary adventure.
Cooking with Culture
Cooking Fish Tangdi Kabab reminds me of family gatherings, where a medley of dishes graces the table. It pairs beautifully with a crisp, cool salad, or even some Cuban mojo-marinated yuca fries—a nod to my roots. This dish is akin to Spanish tapas in its approach, offering smaller, intensely flavored servings that encourage sharing.
The use of chickpea flour (besan) in this recipe adds a unique texture and makes the kebabs delightfully crispy. Drizzling the kebabs with melted butter while grilling infuses them with an irresistible richness. Serve them with some tangy lemon wedges and crunchy onion slices to add a refreshing contrast. If you’re in the mood to expand your horizons, these would also go splendidly with an Indian chutney or a simple garlic aioli.
So, go ahead and try this Fish Tangdi Kabab. Like a well-choreographed dance, each ingredient plays its part to create an enchanting performance on your taste buds. Whether you’re a seasoned chef or just someone who loves to explore new flavors, this dish is sure to add a touch of excitement to your culinary repertoire.
What You’ll Need
- 2 pounds fish fillets (preferably firm white fish like cod, cut into thick strips)
- 1 cup Greek yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt, to taste
- 1 cup chickpea flour (besan)
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon butter, melted (for basting)
- Lemon wedges, for serving
- Onion slices, for serving
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Method
Step One: Prepare the Marinade
In a large mixing bowl, combine the Greek yogurt, ginger-garlic paste, lemon juice, vegetable oil, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, and salt. Mix well to ensure all the spices are fully integrated.
Step Two: Marinate the Fish
Add the fish fillets to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld together.
Step Three: Prepare the Batter
In a separate bowl, mix the chickpea flour (besan) with the finely chopped cilantro and mint leaves. This will be used to coat the marinated fish before cooking.
Step Four: Coat the Fish
Remove the marinated fish from the refrigerator. Take each piece of fish and coat it evenly with the chickpea flour mixture. Shake off any excess flour.
Step Five: Cook the Fish
Preheat your grill or oven to medium-high heat. If grilling, lightly oil the grill grates to prevent sticking. Place the fish on the grill or in the oven. Cook for about 4-5 minutes on each side until the fish is cooked through and has a nice char. While cooking, occasionally baste the fish with melted butter for added flavor and moisture.
Step Six: Serve
Remove the fish from the grill or oven. Serve hot, garnished with lemon wedges and onion slices on the side for an extra burst of freshness and flavor. Enjoy your Fish Tangdi Kabab!
