Fish Kababs

Rate this recipe 
Average: 3 (2 votes)
Makes 12-15 cutlets/kababs

Perfectly crispy cutlets, with a deliciously spicy and flavorful taste.

fish fillet, cut into 1 inch cubes
-Marinate the fish for at least 2 hours in 1 tsp. of red chilli powder and 1/2 tsp. salt, 1/4 tsp. garlic paste and juice of 1/2 a lemon.
2 tbsp.
butter or oil
medium onion, chopped finely
1/2 tsp.
ginger paste
1/2 tsp.
garlic paste
1 tsp.
cumin/jeera powder
1 tsp.
black pepper powder
1/2 tsp.
coriander powder
1/2 tsp.
tandoori masala
1/4 tsp.
turmeric powder
4 tbsp.
fresh chopped coriander
green chillies, chopped
juice of 1/2 a lemon, freshly squeezed
salt to taste
1 tsp.
garam masala
Other Ingredients
1/2 cup
lentils/channa daal
(soaked overnight or for 4-6 hours, then boiled until soft and drained completely)
medium potatoes
(peeled, cubed and boiled, then drained)
chopped green chillies and fresh coriander
egg, beaten with 1 tbsp water

First prepare the fish mixture using this recipe: Fish Mixture

Heat the butter/oil, add the onions and fry until translucent but not brown. Add the ginger and garlic pastes, fry for a few seconds, and then add the fish.

Stir-fry on medium heat until the fish changes colour slightly, then start breaking the fish apart using your spoon. Fish cooks very fast, so keep the heat low and keep on stirring regularly. Sprinkle cumin powder, coriander powder, turmeric powder, black pepper and tandoori powder. Add half the lemon juice and half the chopped coriander.

Cook on low heat until the fish is well cooked and dry. Squeeze in the remaining lemon juice, adjust salt (remember the fish was marinated with salt so be careful and add only if needed) and add the garam masala, chillies and remaining coriander. Give it a quick stir and turn off the heat.

Grind the mixture with the cooked lentils and potatoes ingredients so it forms a paste-like consistency. You can adjust salt and spices to your taste and add some extra chopped green chillies and chopped fresh coriander.

If there is any extra moisture the kababs will fall apart during frying. So try and make sure no water is added in the mixture.

Shape the cutlets/kababs and place on a tray, then refrigerate them for at least half an hour or more if possible so that they hold their shape.

Once ready to fry, heat some oil in a frying pan on medium heat.

Beat an egg with 1 tbsp. water. Prepare a plate with breadcrumbs.

Dip each cutlet/kabab in the beaten egg, then press it on both sides in the breadcrumbs (optional).

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 chutney of your choice.



Assalam aleykum. May Allah reward for the good work u r doing. Can I omit the lentils if I don't have them ready,how many potatoes should I use if am not using the lentis and what's tandoori masala?

Fauzia's Kitchen Fun's picture

W/Salaam, another potato or 2 will do. Tandoori masala is a type of red spice, available in supermarkets or asian groceries.

Can i use canned tuna fish

Fauzia's Kitchen Fun's picture


Will make it at the weakend n let u know ,m sure as always the perfect n tasty recipe ,love u

Salaam, If i used tuna fish in brine how many cans would i need and would i need to alter any of the instructions? Also wouldnt tuna fish break whilst frying? And if i didnt want to make it spicy for the kids which ingredients would i take out? Thank youu!

Fauzia's Kitchen Fun's picture

W/Salaam, I estimate about 2 cans (drained). The tuna will not break during frying. And you could reduce or omit the chillies from the recipe to make it less or not spicy. :)