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    Mughlai snack
    Fish kebab
    Bhetki fillet
    Intermediate
    For 20 kebabs

    Melt-in-Your-Mouth Fish Galawti Kebab with Fragrant Kebab Masala


    Galawti Kebab, the famously soft and succulent kebabs from the Mughlai tradition, get a lighter yet equally luscious twist with minced bhetki fish. Infused with an aromatic masala of whole spices and paan root, then seared in ghee until golden, these melt-in-the-mouth fish kebabs are an irresistible snack or appetiser. The splash of milk while cooking keeps them moist and tender.

    Ingredients

    • For the Kebab Masala:

    • Green cardamom (seeds only)

      4 pods

    • Black cardamom (seeds only)

      2 pods

    • Cinnamon (1-inch stick)

      1

    • Cloves

      6

    • Bay leaf (large)

      1

    • Jaiphal (grated nutmeg)

      ¼ tsp

    • Javitri (mace)

      ¼ tsp

    • Kebabchini (allspice)

      ½ tsp

    • Betel (paan) root (optional)

      1 small piece

    • Dried mango ginger

      ½ tsp

    • Dried rose petals

      1 tsp

    • For the Fish Mince:

    • Bhetki (Barramundi) fish fillets (minced or processed to a fine paste)

      500 g

    • Salt

      2 tsp or to taste

    • Garlic paste

      2 tbsp

    • Ginger paste

      2 tbsp

    • Green chilli powder (or finely chopped green chillies)

      1 tsp

    • Prepared Kebab Masala

      2 tbsp

    • Sunrise Kali Mirch (black pepper) powder

      1 tsp

    • Vanaspati (hydrogenated vegetable oil)

      2 tbsp

    • Rose water

      1 tsp

    • Kewra water

      ½ tsp

    • For Cooking:

    • Ghee (for greasing tawa)

      2 tbsp

    • Milk (to drizzle while cooking)

      2 tbsp

    Sunrise tip: Adding tiny amounts of milk or yoghurt while cooking the kebabs in ghee helps keep them soft and moist. Drizzle in just enough to coat the kebabs as they sear.

     

    Steps

    Step 1: Prepare the Kebab Masala

    Time: 5 minutes

    Dry roast the green cardamom, black cardamom, cinnamon, cloves, bay leaf, jaiphal, javitri and kebabchini in a heavy pan until fragrant, taking care not to burn. Cool slightly, then grind to a fine powder along with the betel root, dried mango ginger and rose petals. Set aside.

     

    Step 2: Make the Fish Paste

    Time: 10 minutes

    Mince the bhetki fillets in a food processor until smooth, without over-processing. Transfer to a large bowl. Add salt, garlic paste, ginger paste, green chilli powder, prepared kebab masala, Sunrise Kali Mirch Powder and vanaspati. Mix well by hand or with a spatula until uniformly combined.

     

    Step 3: Shape the Kebabs

    Time: 5 minutes

    Add rose water and kewra water to the fish mix. Combine well. Grease you palms with ghee, then take small portions and shape into flat, round kebabs about 1.5 inches in diameter and ½ inch thick.

     

    Step 4: Cook the Kebabs

    Time: 15 minutes

    Heat ghee on a flat tawa or non-stick pan over medium heat. Place the shaped kebabs on the hot tawa. Cook for 2–3 minutes until the bottom is golden. Add a spoonful of milk to the tawa, swirling it with the ghee so it lightly coats the kebabs. Flip and cook the other side until golden and cooked through. Repeat with the remaining mixture.

     

    Step 5: Serve

    Serve the Fish Galawti Kebabs piping hot. Accompany with mint-coriander chutney, thinly sliced onion rings and lemon wedges on the side.

     

    Goes Best With

    • Side Dish: Mint-coriander chutney, Onion-cucumber-tomato kachumber salad