Fish Kabab (2)

Fish Kabab are spicy and Mouthwatering kababs. Speedy easy way to soft n' spicy kabab.


Ingredients
- 1 kg. Fish (skinned and center bone removed)
- 2 Lemons
- 1\2 cup fresh coriander (finely chopped)
- 4 Green chilies (finely chopped)
- 1 tsp. White cumin (roasted and ground)
- 1 tbsp. Vinegar
- 1 tsp. Black pepper (ground)
- 1/2 tsp. Red chili powder
- 2 Egg (whipped)
- bread crumbs
- salt to taste
- oil for frying


Method
1.Wash the fish pieces with salt and garlic. Then place the fish pieces on a hot griddle (tava) on low heat and sprinkle vinegar on them. When the water dries completely remove from heat and leave to cool.
2. Add all the spices including the fresh coriander and green chilies, mix well to a fairly smooth consistency. Divide the mixture into equal pieces (about 18-20), making them into flat round shapes about 1/2 inch thick.
3. Dip the fish kabobs first into the egg and then into the bread crumbs, and deep fry in hot oil. Drain on kitchen paper towel.
4. Serve them hot. 

Fish Kabab

A healthy yet tasty snack. The kababs are prepared with fish mix with spices.


Ingredients

    2 pounds of Salmon Fish (Or any fish of your choice)
    ¼ cup of Onion (sliced)
    10 Red Chillies (Lal Mirchain) (grounded)
    1 tsp. Garlic Paste (Pisa Lehsan)
    1 tsp. Ginger Paste (Pisi Adrak)
    1 tsp. Garam Masala Powder
    Salt (to taste)
    ½ cup Plain Yogurt
    Cooking Oil (for shallow frying)

Method

Fry the sliced onions in oil and remove. Drain the excess oil in paper towels and set aside.

Clean the fish and cut them into small pieces. Rub them with 1-tsp salt, garlic paste and 2 tablespoons of plain yogurt . Then wash thoroughly. Marinate them with Remaining plain yogurt , ginger paste, garam masala powder , ground chilies, salt and fried onions for an hour.

Soak the wooden skewers in water for some time and take them out. Then skew the marinated fish in it.

Brush oil on the fish pieces and grill them until brown. Brush the remaining marinade half way through the cooking.

Take them off the skewers and serve hot with toothpick inserted on them.