Servings : Makes 12-15 cutlets/kababs
Perfectly crispy cutlets, with a deliciously spicy and flavorful taste.
- 250gm 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
- 1 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
- 1-2 green chillies, chopped
- juice of 1/2 a lemon, freshly squeezed
- salt to taste
- 1 tsp. garam masala
- 1/2 cup lentils/channa daal (soaked overnight or for 4-6 hours, then boiled until soft and drained completely)
- 2 medium potatoes (peeled, cubed and boiled, then drained)
- chopped green chillies and fresh coriander
- 1 egg, beaten with 1 tbsp water
- breadcrumbs (optional)
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.