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Tender, flaky fish blended with aromatic Indian spices and fresh herbs, pan-fried to golden perfection. These kebabs are a fantastic appetizer or side dish, bursting with flavor and ready in under 30 minutes.
For 4 servings
Boil Fish and Potato
Prepare the Kebab Mixture
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Tender, flaky fish blended with aromatic Indian spices and fresh herbs, pan-fried to golden perfection. These kebabs are a fantastic appetizer or side dish, bursting with flavor and ready in under 30 minutes.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 187.36 calories per serving with 20.87g of protein, it's a beginner-friendly recipe perfect for appetizer or snack or dinner or lunch.
Shape the Kebabs
Shallow Fry the Kebabs
Serve
Bake the kebabs at 200°C (400°F) for 15-20 minutes, flipping halfway through, or cook them in an air fryer at 180°C (360°F) for 10-12 minutes until golden.
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder to the mixture for an extra kick.
Experiment with other fresh herbs like dill or parsley along with coriander for a different flavor profile.
Replace the fish with 400g of crumbled paneer or 2 large boiled and mashed raw bananas (vazhakkai) for a delicious vegetarian version.
Fish is an excellent source of high-quality, easily digestible protein, which is essential for muscle repair, growth, and overall body function.
White fish like cod provides beneficial Omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
The spices used, such as red chili and cumin, contain compounds that can give a temporary boost to your metabolism and aid in digestion.
Turmeric, a key spice in the recipe, contains curcumin, a powerful antioxidant with potent anti-inflammatory effects that can help combat chronic inflammation.
One serving of Fish Kebab (approximately 3 pieces) contains around 250-300 calories. The exact count can vary based on the type of fish used and the amount of oil absorbed during frying.
Yes, Fish Kebab can be a healthy dish. It's rich in lean protein and omega-3 fatty acids from the fish. To make it even healthier, you can bake or air-fry the kebabs instead of shallow frying to reduce the oil content.
The most common reason for kebabs breaking is excess moisture. Ensure your boiled fish and potato are drained very well and cooled completely. Chilling the shaped kebabs for 30 minutes before frying also helps them hold their shape.
Absolutely. You can prepare and shape the kebabs, then store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before you plan to serve.
Firm, white-fleshed fish are ideal as they hold their shape well. Good choices include cod, tilapia, kingfish (surmai), haddock, or pollock. Avoid delicate fish that might turn mushy.
Yes, you can freeze them. Place the shaped, uncooked kebabs on a tray and freeze until solid. Then, transfer them to a freezer-safe bag. They can be stored for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.