This is very different from Fish Fingers and Fish Cutlets while these usually don’t have elaborate spices in them, the Kebab requires spices. You can use spices from your kitchen or get ready to use kebab spice from the market. In this dish I used a fish kabab spice that I got from Coorg, India.

Today I had 2 uncooked slices of Milk Fish left from a previous dinner party and sour dough bread and I made do with that. Results were good.

Ingredients:

• 2 to 3 thick slices Fish parboiled, deboned and mashed slightly. Go for whole fish slice and not filet. I used Milk Fish (Paal Meen in South Indian).
• Vegetable Oil 2 Tablespoons
• Fish Kabab Masala or any Kabab Masala 2 Table Spoons
• Potatoes 1 large boiled
• Onions 2 Tablespoons finely chopped
• Lemon 1/2 Teaspoon
• Coriander 1 Teaspoon finely chopped
• Green chilli 1 or 2 depending on how hot you want it finely chopped
• Ginger Grated 1/2 Teaspoon
• Bread crumbs 1/2 Cup run in the mixie
• Salt to taste

Steps:

• Mix the fish with all ingredients except oil and gently mash.
• Taste to adjust salt and spices.
• Divide into equal parts and make flat round patties.
• Heat oil and reduce to sim, shallow fry till each side is browned.
• Serve with Hung Curd and Chives dip or Coriander and Mint Chutney.

Tips:

• Try different kinds of Fish including fish filet of Cod, Tilapia and Basa. We prefer whole fish with bones as the taste is better eventhough you have to patiently debone the fish.
• Fry in very little oil.
• Taste the mix before shaping the patties to adjust salt and spices.
• Can rub a little vinegar before par boiling the fish to remove strong smell.
• Make your own Kabab Masala at home with the spices you want. Try Chilli Powder, Turmeric Powder, Black Pepper Powder and also roast and grind Clove, Cardamom, Cinnamon, coriander seeds and mix it all.