1 lb firm white fish
1 tsp salt
6 cloves garlic
1 1/2 inch fresh root ginger
1 tbsp garam masala
1 tbsp ground coriander
1 tsp cayenne pepper
4 oz plain yoghurt
1 tbsp veg. oil
1 lemon
2 hot green chili peppers
Directions
Fillet and skin fish, then cut into 11/2 inch cubes. Put about 5
pieces on each skewer and sprinkle with salt. Make a paste from the
garlic, ginger, spices, and yoghurt and use to cover the fish. Leave
for a few hours, then grill. The skewers can be sprinkled with a
little oil during cooking, if required. Garnish with the lemon cut
into wedges and fine rings of seeded green chili pepper.
from Favorite Indian Food by Diane Seed
Servings: 4 servings
Barbecued Skewers Of Fish - Seekh Ki Machali Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Fish; Seafood
The History of Recipes
Food historians have tracked the existence of recipes far back into history, in fact as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main meal and afters, something we still use today. He also informs us how the Romans were skilled in the use of many different herbs and spices, including a few you will know like basil, rue and dill. Moving on, we find some recipe books which date from the fourteenth century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of food on the menus of the nobility of that time. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab countries, including basil and rosemary. These new culinary innovations led to an eruption in manuscripts on cookery, most of which are kept safe in private libraries. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Barbecued Skewers Of Fish Seekh Ki Machali recipe.
