Fish kebabs

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  • Medium
  • 5 person(s)
  • 30 Min
  • 6 Likes

An easy take on the yummiest side dish made from fish and potatoes. The recipe is full of flavors and can be served with daal chawal, pulao and rotis.

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Ingredients

    • Pangasius fillet700 grams
    • Water1 litre
    • Saltto taste
    • Garlic paste1/2 teaspoon
    • Potatoes, cubed2 - 3
    • Oilas per need
    • Onion, chopped1
    • Green chilies, chopped1 - 2
    • Ground white pepper1 teaspoon
    • Red chili powder1 teaspoon
    • Paprika powder1 teaspoon
    • Ground black pepper1 teaspoon
    • Lemon juice1 teaspoon
    • Egg, beaten1
    • Bread crumbs1 1/2 cup
    • Chili flakes1 teaspoon

Preparation

  • For fish: In a small pot add water, salt, garlic paste, and fish fillets and boil on a medium flame for 5-10 minutes until cooked. Now strain.
  • Then in a bowl mash the boiled fish fillets gently and keep it aside for later use.
  • For potatoes: In a small pot add cubed potatoes, water and boil for 5-10 minutes until it is cooked.
  • Then in a bowl mash the boiled potatoes and save it for later use.
  • Now, heat oil in a wok and saute the chopped onions until it is translucent, then add chopped chilies, stir fry and save it for later use.
  • To make kebabs: In a bowl combine mashed fish with mash potatoes, fried onions and green chilies.
  • Then add the salt, ground white pepper, red chili powder, paprika powder, ground black pepper, lemon juice, beaten egg and mix well.
  • Now wet palms with a bit of oil, take the mixture and then make round kebabs.
  • For coating, in a bowl of bread crumbs add salt, chili flakes and mix.
  • Then coat each kebab.
  • Heat oil in a frying pan and fry the kebabs until they are golden brown from both sides.
  • Enjoy! Please give us your feedback in the comments below.
 
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