Rinse raisins hot and drain. Peel and chop the onion. Peel and wash the carrots, cut them in half lengthwise and cut them into diagonal pieces.
Heat butter in a pot. Brown the onion and carrots in it. Season with salt and pepper. Add rice and raisins and steam briefly. 3⁄4 Add l water and stock, bring to the boil. Cover and cook over low heat for about 20 minutes.
Wash and dab dry the fillets and place them alternately with the narrow and thick end close together. Skewer wooden skewers through all fillets at even intervals. Then cut through between the skewers.
Mix ketchup, soy sauce, cumin and a little pepper. Spread the meat with it. Heat oil in a pan and fry skewers in it for about 5 minutes until brown. Serve with the carrot-raisin rice.