ISO Afghani/ N. Pakistani Fish Recipes or other good recipes from that Area
- TerryG Jul 12, 2010 11:53 AM
I'm hosting my book club in a few days. We're reading "3 cups of Tea" which takes place in Northern Pakistan. Several members of the club are Pescetarians -- so I'm trying to come up with a simple fish dish. Fish is not common in that part of Pakistan but the cuisine is similar to Afghanistan which does eat fresh fish. Would pointers to any good and hopefully simple recipes from that region would be appreciated. Also interested in good vegie or side dishes. Desserts, too -- especially Kulfi!
Oh, I suspect someone will suggest somethings with tea. That's OK, but I personally don't drink tea or like the taste (yes, even herbal teas.)
This is my recipe for chappli kababs, also known as Peshawari kababs. They are traditionally made with mutton, however, health conscious people can make them with chicken or even fish, although this is non-traditional. You will substitute the flesh of a firm, very mild tasting white fleshed fish, and will probably need to add in more chickpea flour than specified in the recipe. Imagine that you are making a cutlet or crab/salmon cake type item. Make sure there are no bones and you just have flesh, and chop the fish in the food processor.
If this recipe includes too many exotic ingredients for you, you can actually purchase a very excellent chappli kabab mix at any Pakistani-Indian grocery called Shan brand Chappli Kabab masala and the instructions are on the back of the box:
Quite frankly making it with fish is very non-traditional, but chappli kakabs are very yummy, so I can't see why not trying fish. Chappli kababs are eaten all over Pakistan but originate in the Pashtoon belt and people prefer to call them Peshawari kababs there.
Serve them with this chutney:
200 grams (two large chunks) jaggery sugar (Gur
)1 tbs mango powder
1 cup water
1 tsp chaat masala or to taste (I use Shan brand)
¼ tsp salt or to taste
How to make sweet chutney:
Boil jaggery sugar and mango powder together in water until the sugar melts. Keep boiling for about 5 minutes or until it thickens, stirring in the salt and chaat masala. You can make a double batch of this chutney and keep it in the fridge for a month to use as needed.
You could also try a making fish pullao. I don't have a recipe, but you can try khanapakana.com and search "fish pullao".