Afghan-style Smoked Eel

Ingredients

In this Afghan adaptation of Gerookte paling, we incorporate Afghan spices such as cumin, coriander, and turmeric to infuse the eel with the flavors of Afghan cuisine. The smoking technique remains the same, but the addition of these spices gives the dish a distinct Afghan twist. We alse have the original recipe for Gerookte paling, so you can check it out.

• 500g (1.1 lb) eel fillets 500g (1.1 lb) eel fillets
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• Juice of 1 lemon Juice of 1 lemon
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 27g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the ground cumin, coriander, turmeric, salt, and black pepper.
2. 2.
   Place the eel fillets in a shallow dish and rub them with the spice mixture, ensuring they are evenly coated.
3. 3.
   Drizzle the lemon juice over the fillets and let them marinate for 30 minutes.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Brush the eel fillets with olive oil and place them on the grill.
6. 6.
   Grill the eel for 4-5 minutes on each side, or until cooked through and slightly charred.
7. 7.
   Remove the eel from the grill and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Eel — Ensure that the eel fillets are fresh and properly cleaned before marinating. If fresh eel is not available, you can use frozen eel fillets, but make sure to thaw them completely before marinating.

Tips & Tricks

• If you don't have a grill, you can also cook the eel fillets in a hot skillet or bake them in the oven at 200°C (400°F) for about 10-12 minutes.
• Serve the Afghan-style Smoked Eel with a side of fragrant Afghan rice and a refreshing cucumber and tomato salad for a complete meal.

Serving advice

Serve the Afghan-style Smoked Eel hot, garnished with fresh cilantro leaves and a squeeze of lemon juice. It pairs well with naan bread or rice.

Presentation advice

Arrange the eel fillets on a platter, drizzle them with a little olive oil, and sprinkle some extra ground cumin and coriander on top for an attractive presentation.