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Fish kabab

Servings: 4
Preparation time: 10 minutes.
Deep frying onion time: 5 minutes.
Cooking time: 10 minutes.
Grinding time: 5 minutes.
Preparation of dough time: 5 minutes
Frying time: 4 minutes( each batch)
Total time: 39 minutes.

Kabab’s are the integral parts of Lucknow food culture, Lucknow is proud of its kababs. There are several variety of popular kababs in Awadhi cuisine, here is the fish kabab is made out of boiled fish, ginger, Garam masala, garlic…

Its rich aroma, the heavenly flavour and the fused brown colour, delightful and fantastic taste generates a wonderful atmosphere…

Ingredients:

Fish: 250 gm (preferably single bone/ less spine variety, I used Mangur that is cat fish)
Onion: 1 no. (Large)
Chana dal (split Bengal gram): 40-50 gm
Ginger: 2 “piece
Garlic (big): 4-5 flake
Salt: 1 teaspoon (as per taste)
Red Chilli: 1 no.
Mustard Oil/any cooking oil: 1 teaspoon
Poppy seed/Khus-khus: 1 tablespoon
Green coriander leaf: 50 gm
Green chilli: 1 no.
Garam masala:
Cumin seed: ¼ teaspoon
Clove: 2 no.
Green cardamom: 1 no.
Black cardamom: 1 no.
Mace: 1” piece
Cinnamon: 1” stick
Mustard Oil/any cooking oil: for deep frying/shallow frying

Preparation:

Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes.
Again wash the fish drain out all the water, add Garlic paste, salt, turmeric powder, mix it well. Keep aside.
Clean and wash chana dal and soak for ½ an hour.
Cut garlic and ginger roughly. Keep aside.
Chop coriander leaves and green chilli, Keep aside.
Chop onion slice thinly and longitudinally, deep fry this chopped onion in high flame till it gets light brown, Remove it and keep aside.
Take a heavy bottom container, boil fish, chana dal, ginger, garlic flake, cumin seed, clove, bay leaf, red chilli, salt and with 1 tea spoon oil along with 1 cup of water and cover the lid, cook till all water gets evaporated. Boil it at medium flame.
Separate the fish remove bones and spines carefully and discard.

Method:

For making kabab batter:

Grind all the boiled ingredients (including fish) to make it paste. Add green chilli, coriander leaf, poppy seeds and fried onion mix it well; now kabab batter is ready to make kabab.
Divide this batter into 14-16 parts to make lemon size ball, make round shape and press with palm to get kabab (tikki) shape as shown in photo. Keep aside.
This kabab Tikki can be kept in refrigerator/deep freezer, even two or four tikki you can take out at a time and fry it (dip or shallow fry).

Dip frying the kabab:

Take fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil, If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
After getting right temperature of oil, dip fry all kabab tikki, till golden brown colour, garnish with onion rings. Serve hot with soup or tea.
Yummy and delicious fish kabab as a starter is ready to serve. It is also used as a side dish.
Note: you can fry this kabab on non stick pan too (if you don’t want to dip fry).