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Recipes with mint chutney

3 recipes that use mint chutney, with photos, step-by-step instructions and cook times. The quickest, Lahori fried fish, takes 30 minutes. It is most often cooked with coriander, cumin and lemon juice.

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Bihari kebab

Migrants from Bihar who settled in Karachi after 1947 brought this kebab with them, and it has become one of the city's signature grills, served from the smoky stalls of Burns Road, Hussainabad and Boat Basin. Thin ribbons of beef are beaten flat, marinated with raw papaya paste to tenderise them, mustard oil, browned onion and a heady spice mix, then threaded onto skewers and grilled fast over coals, finished with a puff of charcoal smoke. They are soft enough to pull apart with your fingers and are eaten with paratha, sliced onion and mint chutney. Leaving the papaya on too long is the risk, because it keeps working and turns the meat mushy; four to six hours in the fridge is plenty. Chef's tip: slice the beef while it is half-frozen, across the grain, and you will get even, paper-thin strips with ease.

40 minPakistaniMeatGluten freeSpicy
by KrazyBadal 0 views

Shami kebab

Freezers across Pakistan fill up with shami kebabs in the week before Ramadan, because these soft patties of boiled beef and chana dal, ground with whole spices and fresh herbs, are the backbone of iftar: fried from frozen in minutes as the sunset call to prayer approaches, and eaten with tamarind or mint chutney, onion rings and a sip of Rooh Afza. They appear again at Eid tables and in school lunch boxes all year, sandwiched in a bun as a "bun kebab". The texture should be smooth, with flecks of herbs and a crisp egg coating. A soggy mix that falls apart in the pan is the usual headache, caused by leaving water in the pot; cook the meat and dal until bone dry before grinding. Chef's tip: for a vegetarian version, replace the beef with boiled potato and double the chana dal; shape and fry the same way.

100 minPakistaniSnacks & StartersGluten free
by KrazyBadal 0 views

Lahori fried fish

When the first cold nights arrive in Lahore, people head to the fish stalls around Mozang and Gawalmandi, where chunks of river fish sizzle in giant woks of oil. The batter is made with gram flour, ajwain (carom seeds), red chilli and a squeeze of lemon, so it fries crisp, orange and very savoury. It's winter street food, but it's quick enough for a weeknight at home with a white fish fillet. Eat it hot with mint chutney, lemon and sliced onion. Chef's tip: marinate the fish in lemon and garlic first, then add the gram flour just before frying so the coating stays crisp, not pasty.

30 minPakistaniFishGluten freeSpicy
by KrazyBadal 0 views

Goes well with mint chutney