Try Sparsh Masala for Fish Kabab
- Big Fish (Mrigal) 500 gm
- Water 1/4 cup to boil
- Black pepper 1/2 tsp
- Salt 1/2 tsp
- Boiled potatoes 2 medium
- Green chili 2-3 pcs chopped
- Sparsh Red Chili Powder 1/2 tsp
- Sparsh Garam masala 1/2 tsp
- Sparsh Ginger Garlic paste 1/2 tsp
- Coriander/dhania pata chopped 4 tbsp
- Mint leaves 4 tbsp
- Fried onions 1/4 cup
- Salt to taste
- Lemon juice 1 tsp
How to make Fish Kabab
- Boil the fish with pepper and salt. Use less water so the fish doesn’t get soggy.
- Remove the fish from the bowl and carefully remove the skin and bones.
- Add remaining ingredients and mix well.
- Shape the cutlets/kebabs and place them on a tray. Once ready to fry, heat some oil in a frying pan on medium heat.
- Beat an egg and prepare a plate with breadcrumbs.
- Dip each cutlet/kebab in the breadcrumbs, then in the egg wash.
- Gently lower the cutlets a few at a time into the hot oil and fry until both sides are golden.
- Drain on kitchen towels and serve warm with the chutney of your choice.
- Enjoy! Delicious Fish Kebabs with Sparsh Fish Kabab Masala.
