- 150g salmon, skinned and boned
- 250g white fish, skinned and boned
- ½ tsp salt, or to taste
- Juice 1 lemon
- 2 cloves garlic
- 3-4 tbsp mustard oil for frying
- 2 tbsp gram flour
- 4cm piece ginger, grated
- 2 green chillies, finely chopped
- Handful of fresh coriander, finely chopped
- 1 tsp black peppercorns, cracked
- ½ tsp turmeric powder
- Cut the fish into chunks, sprinkle with salt and the lemon juice.
- Place the marinated fish in a steamer with the roughly crushed garlic and the squeezed lemon.
- Once you have added water to the steamer begin to cook the fish for about 5-7 minutes. Then remove from the heat and leave to cool.
- Place most of the steamed fish and the garlic into a food processor and blend until smooth. Keep some of the steamed fish in the larger chunks for texture.
- Place all the fish into a large bowl and set to one side.
- Toast the gram flour in a frying pan on a gentle heat. Keep it moving in the pan until it turns a shade darker and you can smell a slightly sweet fragrance (about 5 minutes) then remove from the heat.
- Into the bowl with the fish add the ginger, chillies, salt, fresh coriander, pepper, turmeric and toasted gram flour. Stir thoroughly to combine all the ingredients. Cover and refrigerate for 15-20 minutes.
- When you are ready to cook, wet your hands as this stops the mixture sticking to your fingers and start to shape the fish mixture into 5cm patties.
- Heat the mustard oil in a non-stick frying pan to smoking point (not required for other oils). Then remove from the heat and wait for it to cool. Once cooled start to reheat gently to cook the fish.
- Fry the kebabs on medium heat for 1-2 minutes on each side until crisp and golden brown on both sides.
Serve very simply with a crisp salad or in some nutty burger buns with a dolop of the warming tomato chutney - simple yet amazing!