How to make Banana Leaf Seafood Kabab -
Fish ground into chutney with some ingredients, mixed with prawns, wrapped in banana leaves and pan cooked.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless fish (हड्डी रहित मछली), Small prawns (छोटे प्रॉन्स/ झींगे)
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Banana Leaf Seafood Kabab checkout Amritsari Fish, Lasooni Fish Tikka, Chilli Fish with Crushed Potatoes, Roasted Fish with Tomato Mint Salsa . You can also find more Snacks and Starters recipes like Khandvi-SK Khazana Lahori Chicken Tikka - SK Khazana Mini Falafel Burger Chicken Swiss Roll
Banana Leaf Seafood Kabab Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Banana Leaf Seafood Kabab Recipe
Boneless fish cut into big pieces 2
Small prawns shelled and deveined 15-18
Banana leaves cut into 8 pieces 2
Ginger peeled 1 inch
Coriander roots 8-10
Dried red chillies soaked in warm water and drained 3-4
Garlic cloves 5-6
Lemon juice 1 teaspoon
Onion finely chopped 1 medium
Peanut butter 1 tablespoon
Salt to taste
Oil 2 tbsps + for brushing
Method
Step 1
Slice ginger and put it in a mixer.
Step 2
Roughly chop coriander roots and add to the mixer along with dried red chillies, garlic, lemon juice, fish, onion and peanut butter and grind to a smooth paste. Transfer this into a bowl, add salt and prawns and mix well.
Step 3
Brush banana leaf pieces with oil.
Step 4
Dampen palms with water and divide the fish mixture into 8 equal portions, shape them into balls and flatten them to make tikkis.
Step 5
Place one tikki on each banana leaf piece, fold the leaf to make packets.
Step 6
Heat oil in a non-stick pan, place the fish packets on it and cook till the fish and prawns are fully cooked.
Step 7
Arrange the kababs on a serving plate and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
