Creamy Fish Kebabs

Creamy Fish Kebabs

3 minute read

Parsi style mixed seafood (fish) kebabs

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I love my fish. I was introduced to it very early on since my Mamaiji absolutely loved all kinds of fish and would make it for me on many occasions. Previously on the blog, I have shared a recipe for Prawn Kebabs and even innovated and made some Boomla (Bombay Duck) na Kebab.

I have always been a big fan of the old school British fish cakes which are creamy and oddly familiar to the Parsi palate thanks to the Worcestershire sauce used in them. When I was thinking of what to make for letter F of the #AtoZofParsiFood challenge I decided the only ingredient from F worthy of writing about was fish.

Mixed Seafood Fish Kebabs

I decided to innovate the fish cakes from my memory by adding in prawn and squid and also making them into Parsi style kebabs. After all, we don’t want the British claiming we copied them (though we blatantly do all the time). The result was beautiful. I loved the different textures of fish that came from combining different kinds of seafood, the creaminess from the white sauce and cheese and the crunchy notes of the onion too.

These seafood kebabs work great as a snack with drinks and I loved having them as an accompaniment to my Mamaiji’s Prawn Curry because when it comes to us Bawas there is no such thing as too much Machchi!

Fish Kebabs

Course AtoZChallenge, Mains - Fish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 100 gram rawas or any firm white fish like Ghol or Surmai
  • 100 gram squid
  • 100 gram prawns, peeled & deveined
  • 2 tbsp white sauce
  • 3 tbsp coriander, chopped
  • 1 tsp green chilli & cumin paste
  • 4 tbsp breadcrumbs
  • 3 tsp worcestershire sauce
  • 1 small onion, finely chopped
  • 60 gram cheese
  • 2 eggs
  • salt to taste
  • oil to fry
  • rawa/semolina to coat


  • Cut the squid, rawas and prawns into small pieces
  • Saute the fish with some oil until cooked
  • In a mixing bowl, mix the fish with all the ingredients except for the eggs and rawa. If the mixture feels too wet, add a little more breadcrumbs and if it feels too dry add in a bit more white sauce.
  • Form into small two-inch balls. Break & beat the eggs in a separate bowl
  • Heat your oil for deep frying until hot. Coat the fish kebabs with rawa, dip into egg and then fry in your kadhai. Cook until the coating is crispy golden.
  • Strain out the oil and enjoy hot.

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