Hari Machhi Kebab – Fish kebabs in a herb marinade
It’s a special occasion and we had guests over for dinner. Mum always wanted everything pristine perfect and food undoubtedly topped that list. The house was sparkling clean, fresh flowers in the sitting room with music in the background, all her best china and shiny cutlery was laid out on the table (mind you we NEVER got to use it unless we had guests!). The food warmer was preheated with a few dishes that she had prepped for. An array of curries, boondi raita, fresh salad (or ‘salaaad’ as they called it!) and Ras malai chilled in the fridge to finish off an enchanting evening. But starters with drinks always started off the evening on a high. Drinks and kebabs have a love affair that I know every Indian would vouch for. With heated debates on politics, films or religion; the one thing that all guest unanimously gushed about was how delicious each starter was as an accompaniment to the drinks.
‘Hari Machhi kebab’ or Fish kebabs made with a green dry marinade were a family favourite. The fish mixed in with the marinade culminated in a melt in your mouth kebab. While mum was still frying them off I tuck into this crispy edged fish kebab; still piping hot and moist in the middle with a hint of ginger & spices. Dunking each morsel in a generous portion of tangy chutney. I was always the first in the kitchen to ‘sample’ the kebabs before the guests arrived and sneaking back to the kitchen for more while my parents weren’t around. Cooking them now takes me back to the aromas, sizzles & splutters when mum would make them in her kitchen. And nevertheless keeps me coming back for more.









