Fish 1 seer, ghee 1/2 powa, curd 1/2 powa, ginger 21/2 tolas, coriander 2 1/2 tolas, a few chillies, cloves and cardamoms, 2 lemons, 1 or 2 handfuls of besam.
Prepare the middle portion of a big fish, make holes with a sharp point in it and cut in pieces. Rub them with besam and wash. Make a mixture of all the other ingredients after pasting or powdering them where necessary, and smear the pieces of fish with it. Fix the pieces closely at the tip of a pointed iron stick, with thread if necessary. Roast them till golden-brown keeping about a foot above the flame. Rotate the stick slowly and drop the mixture on them at intervals. Only big fishes and lobsters are suited for Kabab.
Boil some pieces of a big fish and remove the bones. Add curd, ginger, coriander, chillies, cloves, cardamoms, lemon juice, in proportions used in kabab, some besam of grams and a little water. Mix to a paste. Fry it in ghee till dry. Then grind it and make a muddy paste by adding curd, salt and powdered garam-masalla, Form balls of it, dip them into a cup containing beaten yolks of eggs, roll on bread crumbs or middlings and fry in ghee. Serve while hot.