Fish Kebab

Instructions

1. 1

   Boil Fish and Potato

   • Place the fish fillets and whole potato in a pot. Add enough water to cover them completely and 1/2 teaspoon of salt.
   • Bring to a boil over medium-high heat. Cook for 8-10 minutes, or until the fish is opaque and flakes easily, and the potato is tender when pierced with a fork.
   • Carefully drain all the water. Let the fish and potato cool down to room temperature to ensure a dry mixture.
2. 2

   Prepare the Kebab Mixture

   • While the fish cools, dry roast the besan (gram flour) in a small pan over low heat for 1-2 minutes until it becomes fragrant. This removes the raw taste. Set aside.
   • Once cooled, peel the potato and mash it thoroughly in a large mixing bowl.
   • Gently flake the boiled fish with a fork, carefully removing any stray bones. Add the flaked fish to the mashed potato.
   • Add the finely chopped onion, green chilies, ginger-garlic paste, coriander leaves, and mint leaves to the bowl.
   • Sprinkle in all the dry spices: roasted besan, turmeric, red chili, coriander, cumin, garam masala, amchur powder, and the remaining 1/2 teaspoon of salt.
   • Add the lemon juice. Gently mix everything with your hands until just combined. Do not overmix, as this can make the mixture pasty.
3. 3

   Shape the Kebabs

   • Lightly grease your palms with a little oil to prevent the mixture from sticking.
   • Divide the mixture into 12 equal portions.
   • Take one portion and shape it into a round, flat patty (tikki), about 2 inches in diameter and 1/2 inch thick.
   • For best results, place the shaped kebabs on a plate and refrigerate for 20-30 minutes. This helps them firm up and hold their shape during frying.
4. 4

   Shallow Fry the Kebabs

   • Heat 1/4 cup of oil in a non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on the first side until golden brown and crisp. Gently flip and cook for another 3-4 minutes on the other side.
   • Once cooked, remove the kebabs with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat with the remaining batches, adding more oil if necessary.
5. 5

   Serve

   • Serve the fish kebabs hot, garnished with fresh coriander, alongside mint chutney, lemon wedges, and thinly sliced onion rings.