Fish Kebab
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
- 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.
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.
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.
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.
Serve
- Serve the fish kebabs hot, garnished with fresh coriander, alongside mint chutney, lemon wedges, and thinly sliced onion rings.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled fish and potato are completely cool and dry. Excess moisture is the primary reason kebabs fall apart during frying.
- 2Roasting the besan is a crucial step for a nutty flavor and to avoid a raw, pasty taste.
- 3Be gentle when mixing and shaping. Overworking the mixture can break down the flaky texture of the fish.
- 4Do not overcrowd the pan while frying. This lowers the oil's temperature and can result in soggy, oil-soaked kebabs instead of crisp ones.
- 5For a gluten-free version, you can use roasted rice flour or powdered oats as a binding agent instead of besan.
Adapt it for your goals.
Healthier Option
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.
Spicier VersionSpicier Version
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.
Different HerbsDifferent Herbs
Experiment with other fresh herbs like dill or parsley along with coriander for a different flavor profile.
Vegetarian AlternativeVegetarian Alternative
Replace the fish with 400g of crumbled paneer or 2 large boiled and mashed raw bananas (vazhakkai) for a delicious vegetarian version.
Why this is on our healthy list.
Rich in Lean Protein
Fish is an excellent source of high-quality, easily digestible protein, which is essential for muscle repair, growth, and overall body function.
Excellent Source of Omega-3s
White fish like cod provides beneficial Omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
Boosts Metabolism
The spices used, such as red chili and cumin, contain compounds that can give a temporary boost to your metabolism and aid in digestion.
Anti-inflammatory Properties
Turmeric, a key spice in the recipe, contains curcumin, a powerful antioxidant with potent anti-inflammatory effects that can help combat chronic inflammation.
Frequently asked questions
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.
