Go Back
–+ servings
Fish Kabab Featured Image

Fish Kabab

By Mita Mondal
Fish kababs are made from a mixture of fish, chana dal, onion, ginger, garlic and a variety of other spices.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marination time 10 minutes
Total Time 50 minutes
Course Non Veg Snacks
Cuisine Indian
Servings 6
Calories 275 kcal

Ingredients
  

  • 500 gm fish boneless, any variety

To marinate the fish:

  • ½ tsp salt
  • ¼ tsp turmeric powder
  • 1 tsp lemon juice

To fry the fish:

  • 1 tbsp cooking oil

For the stuffing:

  • ½ cup split chickpeas chana dal (soaked for half an hour)
  • ½ tsp salt
  • 1 tsp red chili powder
  • 1 tsp red chili flakes
  • ½ tsp black pepper powder
  • 1 tsp chat masala powder
  • 1 tsp garam masala powder
  • 1 tsp cumin seeds powder
  • 1 piece onion medium size, cut into four pieces
  • 1 tbsp ginger and garlic paste
  • 2 pieces bay leaves
  • 150 ml water ¾ cup
  • 1 tsp dry mango powder amchur
  • 1 cup onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 1 tbsp mint leaves finely chopped
  • 2 pieces green chilies finely chopped
  • 1 piece egg for binding

To fry the kababs:

  • 4 tbsp cooking oil

Instructions
 

  • Take 500 gm of boneless fish of any variety in a bowl. Add ½ tsp regular table salt, ¼ tsp of turmeric powder, and 1 tsp of fresh lemon juice to it. Mix it and set it aside for 10 minutes. (Pro tip: This will help the fish release water and get rid of its customary smell).
  • Take 1 tbsp of cooking oil in a frying pan and heat it. Put all the pieces of fish one by one in it to fry them on a medium flame for 4 to 5 minutes.
  • When done, put them in a pressure cooker along with all its oil. Also, add ½ cup of split chickpeas (chana dal) to it that is soaked for half an hour. Then add ½ tsp of salt, 1 tsp of red chili powder, 1 tsp of red chili flakes, ½ tsp of black pepper powder, 1 tsp chat masala powder, 1 tsp of garam masala powder, 1 tsp of cumin seeds powder, 1 medium-size onion cut into four pieces, 1 tbsp of ginger and garlic paste, 2 pieces of bay leaves, and ¾ cup or 150 ml of water in it. Cook it for 10 minutes on a high flame till the first whistle and then on a medium flame.
  • When done, make sure that it is dry. Mash the ingredients with a French hand whisk (dal ghotni). Then add 1 tsp of dry mango powder (amchur) to it. Discard the two bay leaves and mix them nicely. (Pro tip: You can use 1 tsp of fresh lemon juice in place of amchur powder. You can grind the ingredients in a mixer grinder but there is no need).
  • Transfer the mixture to a bowl and add 1 cup of finely chopped onions, 1 tbsp of finely chopped fresh coriander leaves, 1 tbsp of finely chopped fresh mint leaves, and 2 pieces of finely chopped fresh green chilies to it along with 1 piece of egg for binding. (Pro tip: If you do not like eggs, you can use 1 to 2 tbsp of corn flour in its place).
  • Grease your hands with oil, take a small portion of the stuffing, and make the kababs. Keep them on a plate and refrigerate them for 10 to 15 minutes to set properly.
  • Now, take 3 to 4 tbsp of cooking oil in a frying pan, and when it is hot put each piece gently in it. Flip them after a couple of minutes very carefully.
  • Take them out on a plate when they turn to a lovely golden brown in color.
  • Your tasty and spicy fish kabab is ready to eat. Lay them on a plate and serve them hot with a few tomato circles, onion rings, fresh mint leaves, and green chilies.
Subscribe to My YouTube Channel Mitar Cooking!

Notes

I fry the kababs well to get a crunchy, golden layer. This makes them extra delicious.
Prepare the stuffing properly so that it tastes perfect and is easy to shape the kababs.
I use a whisk to mix ingredients well and keep the stuffing creamy without lumps.
Chill the kababs in the fridge before frying so that they hold their shape and cook well.
Cook the kababs on a medium flame to get a nice, even golden color on all sides. Flip carefully.

Nutrition Info (Estimation Only)

Nutrition Facts
Fish Kabab
Amount per Serving
Calories
 
275
Calories from Fat 135
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
70
mg
23
%
Sodium
 
129
mg
6
%
Potassium
 
370
mg
11
%
Carbohydrates
 
15
g
5
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
21
g
42
%
Vitamin A
 
305
IU
6
%
Vitamin C
 
4
mg
5
%
Calcium
 
63
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!