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.

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!