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.
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.
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.
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.
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.
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.
Serve the Fish Galawti Kebabs piping hot. Accompany with mint-coriander chutney, thinly sliced onion rings and lemon wedges on the side.
Side Dish: Mint-coriander chutney, Onion-cucumber-tomato kachumber salad