Fish Kabab

Fish Kabab

Many of us don’t like the smell of Rohu or any other similar fish like Katla, Mrigel . We are often skeptic as to the taste of Rohu fish kabab!!!!! Whether it will taste as good as we make with the white fish fillets or Tuna !!!!!!!! Trust me, you won’t find any Rohu like smell from your kabab !!!!!!!! It tastes so good . Everytime I found my deep fridge chamber is stuck with too many fishes , specially rohu , before it gets stincky smelly ( the longer you keep fishes in the fridge , the more smelly it will be) , I make the best use of them , like this!!!!!!!!

Ingredients:

4/5 pieces of Rohu Fish or any other big fish ( try to take the pieces from back , they have more flesh than the “peti”)
1 tea spoon ginger paste
Half teaspoon garlic paste
1 large bayleaf
2 cardamoms
1 small stick of cinnamon (2″ stick)

Fried onion
Chopped green chilies
Chopped Cilantro
Chopped Mint
1 egg
1/4 th cup breadcrumbs (you may need a little more)
Garam Masala Powder half teaspoon
Salt to taste
Oil to fry

For the garam masala , dry roast or microwave cumin ( jeera), Whole corriander ( gota dhone) , Fennel seed ( mouri), Cardamom , Cinnamon , little nutmeg , mace ( jaifol, joyeetri/javetri) , dry red chili together and crush them into a fine powder. Instead of this beautifully aromatic homemade garam masala powder , u can use any other garam masala or kabab masala.

Procedure:

1. Boil your fish with garlic/ginger paste, bay leaf , cardamom, cinnamon and salt. While boiling use less water, because fish exerts water and only a little amount is needed to boil them. Dry out all the water.

2. Take out all the bones and the skin and put into a bowl. Combine garam masala powder, salt, fried onion, chopped cilantro , mint , green chili, beaten egg and bread crumbs with it.

3. Shape the kabab the way you like .Deep or shallow fry and set aside .

Serve warm!!!!!!!!!!