Fish kebabs


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.

  • Medium
  • 5 person(s)
  • 30 Min


    • 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


  • 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.
Like this recipe?

How'd it turn out?


Reviews (1)