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Author Topic: Salmon shami kebab vs Kashmiri murgh  (read 3,345 times)

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The discussion features a member sharing their cooking experience with salmon shami kebabs and a diet version of Kashmiri murgh, highlighting the use of low-fat yogurt and various spices. The salmon shami was made using canned red salmon, resulting in a texture similar to a paste but well-spiced, and the member shared their technique for frying the kebabs. The community engaged in light-hearted banter about the appearance of the dish, with one member humorously misidentifying the cooking liquid as oil instead of the clarified honey mentioned by the original poster.

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Online Kashmiri Bob

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Salmon shami kebab vs Kashmiri murgh
« on: November 20, 2014, 11:07 AM »
Couple of pics of last night's efforts.


Salmon shami

Salmon shami kebab vs Kashmiri murgh

Very tasty.


Kashmiri murgh


Salmon shami kebab vs Kashmiri murgh


Diet version made with low fat yoghurt.  :)  Actually you can see how much oil I've used.  In addition there is a good slug of mustard oil and about 2 tbsp of butter ghee.  Should get 4-5 portions.  Extensive use of European bay here, and dried Habanero chillies (instead of raisins).

Rob  :)
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Offline Madrasandy

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Re: Salmon shami kebab vs Kashmiri murgh
« Reply #1 on: November 20, 2014, 10:28 PM »
Lovely looking oil Rob  ;)
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Offline Edwin Catflap

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Re: Salmon shami kebab vs Kashmiri murgh
« Reply #2 on: November 21, 2014, 10:52 AM »
Hi BB

What was the salmon like, cant quite imagine it?

Ed
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Online Kashmiri Bob

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Re: Salmon shami kebab vs Kashmiri murgh
« Reply #3 on: November 21, 2014, 01:12 PM »
Salmon was good Ed.  There's a few recipes for fish shami on the web.  Think you're supposed to use fresh fish.  I went with a tin of red salmon.  Came out a bit like Shipham's paste, but the spicing was good.  Had been thinking how Abdul's (Manchester) get their shami so soft textured whilst being quite thin.  I've found in the past that it's tricky flattening out soft/thin ones, and adding too much binder spoils the taste.  What I did with these was just roll some of the mix into a little ball (with oil on my hands), then dunked in flour and egg, and thrown straight in the pan for shallow fry.  I then (immediately) used a biggish flat spatula to just squash the shamis into shape.  Flip them once. Worked a treat.  I'll be making lamb shami next time around, served with red onions.

It's not oil Andy.  It's bhuna juice, a rare type of honey  ;).  My curries are amongst the lightest and healthiest available.   

Rob  :)   
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Offline Madrasandy

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Re: Salmon shami kebab vs Kashmiri murgh
« Reply #4 on: November 21, 2014, 01:23 PM »
Quote from: Bengali Bob on November 21, 2014, 01:12 PM
It's not oil Andy.  It's bhuna juice, a rare type of honey  ;).  My curries are amongst the lightest and healthiest available.   

Rob  :)

Aah I see Rob, my sincere apologies, I shall go to specsavers asap
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