Sanoli's Kitchen: FISH KABABS ( MACHER CHOP)

Thursday, April 19, 2012


2 Cans of Tuna Fish / 300 gm Bhetki or Telapia fillet (cooked)
3 large potatos (fully boiled and mashed)
4 Bread slices
3 tbsp finely chopped onion
2 tsp garlic paste
1 tbsp ginger paste
2 green chillies (finely chopped)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 1/2 roasted cumin seeds (grinded)
1/2 tsp garam masala powder
1/2 tsp black pepper powder
2 tbsp coriander leaves (finely chopped)
1 Tomato (chopped)
1/2 tsp chaat masala
2 tbsp bengal gram flour (besan)
3/4 th cup bread crumb
1 tsp butter
1 tsp salt

Heat 3 tbsp oil in a pan. Add chopped onions in it. When onion becomes traslucent, add garlic and ginger paste in it. Fry for 2 minutes.

Now add tomato, green chilli fry for 2 minutes. Again add fish, turmeric powder and chilli powder. Stir for another 3-4 minutes. Excess water from the boiled fish maximum evaporates at this stage.

Add 1/2 tsp salt, coriander leaves, butter and garam masala. Stir for another 1 minute. Switch off the heat, fish filling is ready now. Fish filling texture is shown below:

Cut the hard ends from the bread slices. Put mashed potatos and bread slices in a large bowl. Add the remaining salt, black pepper powder and roasted cumin powder in it. Mash well and mix thoroughly.

Take gram flour and put 1/2 cup water and blend it. Now pour it in a bowl.

Take one ball from potato-bread slice mixture, flat in on palm, put 1 tbsp fish filling in it. Roll the potato-bread slice mixture, so that it covers the fish filling from each side very well. Give a cyllindrical shape to each kabab by pressing with palms lightly. Dip each kabab in gram flour mixture and coat with bread crumb thoroughly.

Follow the same process, while making all the kababs.

Heat oil in a wok. At a time, put 4-6 kababs. Deep fry each side till light brown and crispy.

Drain on paper towel, so that excess oil absorbs.

Garnish with onion rings and sprinkle chaat masala on the top of the kababs.

Serve hot with sweet and sour tomato sauce.

No comments:

Post a Comment