Method
- Marinate the fish steaks with turmeric, Kashmiri chili, cumin, coriander, garlic, ginger, salt and lemon juice for 30 minutes.
- Combine rice flour and chickpea flour in a wide plate. Roll each marinated fish steak in the flour mixture, pressing to coat thoroughly.
- Heat oil to 180°C in a deep pan. Lower the fish steaks in carefully; don't crowd.
- Fry 4 minutes per side, turning once gently. The fish should turn deep golden and the coating should be crisp; the flesh should be just cooked.
- Lift onto a wire rack to drain off excess oil thoroughly.
- Make the cilantro-mint chutney (jolofti): blend cilantro, mint, green chilies, garlic, lemon juice, salt and 2 tbsp water to a thick chutney. Plate the fish with chutney, lemon wedges and a sprinkle of fresh cilantro. Serve hot with naan.
Common questions
Can Mahi Kebab be made ahead?
Mahi Kebab is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is Mahi Kebab spicy?
Mahi Kebab as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Mahi Kebab vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Mahi Kebab to make at home?
Mahi Kebab is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can Mahi Kebab be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Mahi kebab — 'fish kebab' though it's pan- or deep-fried rather than skewered — is the Afghan-Persian fried fish tradition. The dish is most associated with Friday lunches in Kabul; Afghan Muslim families often eat fish on Friday following Persian-Islamic dietary tradition. The chickpea-and-rice-flour coating is the Afghan touch, distinguishing it from Pakistani fried fish. The cilantro-mint chutney (jolofti) is the universal Afghan green sauce for fried foods.
