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.

Guti 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.