Managing work and home is not an easy job, and Prashant was an extremely understanding husband. Working for foreign clients, Preti often had to attend conference calls that continued till late at night. While she felt guilty for not being able to prepare dinner, Prashant on the other hand use to enjoy a free hand in the kitchen. He would often look for different recipes on the internet, and try them out. During one such culinary expedition, he happened to stumble upon this recipe, with a little help from the internet and a little from his experience, he surprised his wife with this delicious Mughlai dish, Fish Reshmi Kebab. If you too are sitting at home and craving for such delicious restaurant like kebabs, try this week’s recipe from thecomfortfoods.com, Fish Reshmi Kebab. Enjoy!
Put the fish fillets in a bowl, add hung curd, green chilli paste, mint leaves paste, cumin powder, black pepper powder, poppy seed paste, cashew nut paste, mustard paste, lemon juice, salt as per taste, and fresh cream as per the quantity mentioned in the ingredients list. Mix all the ingredients well.
Place a burnt charcoal in the middle of the mixture on a small glass bowl, pour some ghee over it and cover the lid. This will give a burnt charcoal flavor to the kebab. Let the mixture marinate for ½ hour.
Take a baking tray, brush melted butter or clarified butter and place the fish pieces on the tray, smeared in the gravy. Brush a little melted butter on top and prepare to bake it.
Pre heat the oven, and put the baking tray inside. Bake the kebabs for 15minutes at 350 degrees Fahrenheit or 180 degrees Celsius.