Fish Seekh A luscious treat for all fish lovers. These easy-to-eat and easy-to-make spicy fish seekhs are a great pass-around food. Easily everyone’s favourite. By Sanjeev Kapoor 29 Nov 2024 in Recipes New Update Main ingredients Fish fillets, Ginger-garlic paste, Onion, Green chillies, Fresh coriander leaves, Roasted gram flour, Rice flour, Turmeric powder, Red chilli powder, Cumin powder, Chaat masala Cuisine Indian Course Starters Prep time 15-20 minutes Cook time 5-10 minutes Serve 4 Taste Spicy Level of cooking Easy Others Non vegetarian Ingredients 400 grams fish fillet 1 tablespoon ginger-garlic paste 1 small onion, finely chopped 3-4 green chillies, finely chopped 2-3 tablespoons chopped fresh coriander leaves 1 tablespoon roasted gram flour (besan) ½ tablespoon rice flour ¼ teaspoon turmeric powder 1 teaspoon red chilli powder ½ teaspoon cumin powder Salt to taste 2-3 tablespoons oil Chaat masala for sprinkling Green chutney to serve Onion rings to serve Lemon wedges to serve Fresh mint leaves to serve Method Put the fish fillet in a food processor and process it finely. Transfer into a bowl, add ginger-garlic paste, onion, green chillies, coriander leaves, roasted gram flour, rice flour, turmeric powder, red chilli powder, cumin powder and salt and mix till well combined. Dip your fingers in some water, take a portion of the fish mixture and apply it onto two soaked satay sticks and spread it evenly to make a log. This is a seekh. Heat oil in a non-stick tawa. Place the seekh on it and cook on high heat for 2-3 minutes, flip and cook the other side till done. Arrange the seekh on a serving plate, sprinkle chaat masala and serve hot with green chutney, onion rings, lemon wedges and mint leaves. #Onion #Turmeric powder #Rice flour #Chaat masala #Green chillies #Red chilli powder #Roasted gram flour #Fresh coriander leaves #Ginger-garlic paste #Cumin powder #Fish fillets Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article