Plain Basmati Rice
Shashlik is basically like a shish kebab, which translates to skewered meat and is a dish that was popular in central and South Asia. Shish were generally made using chunks of lamb, but chicken kebabs have become just as popular. This has a slight Chinese-style twist to the marinade with the use of soy. For this dish, it's all about balancing the sweet, sour, salt and chilli flavours.
I love finding out about the history of dishes, and like most food that travels across the world, this picked up little adaptations along the way. Once it touched the shores of India, it was transformed into a curry dish as well as a skewered BBQ-style dish.
For me, I like the kebab style more and love to cook the kebabs on the BBQ, just as it was intended to be cooked to get the delicious smoky flavour. However, if you want to turn this into a curry too, I will also go through in the method for how you can make the masala sauce.
|Typical values*||per Serving|
|of which saturates (g)||1.7|
|of which sugars (g)||2.7|