This dish has a lot of influence from our Afro-Antillean cuisine, developed by workers brought from the Caribbean Islands to work in the construction of the Panama Canal in the early 20th Century.
Note: This recipe combines dairy with fish. If it is not your custom to eat dairy and fish, omit the Yogurt Sauce, or substitute the Greek yogurt with a non-dairy parve yogurt.
- Cook Time
- Prep Time
- 1½ lb ground fish (cod, sea bass, mahi-mahi, the fish of your choice)
- 2 tablespoons ginger root, finely chopped
- 3 tablespoons cilantro, finely chopped
- 1 egg, beaten
- 4 tablespoons potato starch
- 1 teaspoon lemon juice
- Pinch of cayenne pepper
- Salt to taste
- 3 tablespoons vegetable oil
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon curry powder
- Salt and pepper to taste
1. Mix well the first 8 ingredients in a bowl. Shape the kebabs with your hands.
2. Heat the vegetable oil in a large pan. When the oil is hot, fry the kebabs with the lid on top. Cook until golden on both sides. Take them out of the pan onto a serving plate layered with paper towels.
3. Mix the Yogurt Sauce ingredients and serve with the kebabs.