My mum, till a few years back, quite often, made mutton kababs. Now however, she has switched to fish kababs. Since fish is healthier than mutton I consider this a better option.
- 250 grams or 4 big pieces of fish (pomfret/rahu/katla)
- 2 tablespoons chana dal or split chick pea with the skin removed. This is the Indian chick pea which is also known in India as Bengal gram. In Bengali it is called chholar dal
- One tablespoon finely chopped onion
- One green cardamom
- One small piece of cinnamon
- 2 cloves
- ½ inch piece of ginger
- 2 cloves of garlic
- Salt and finely chopped green chillies according to taste
- Apply salt and turmeric powder to the pieces of fish
- Boil, debone and mash the fish
- Boil the chana dal,cloves,cinnamon, cardamom, ginger and garlic together.
- After boiling remove the cloves,cinnamon and cardamom (squeeze them a bit before removing them so that the flavour is retained in the dal). Grind the dal, ginger and garlic to a paste.
- Mix the boiled and mashed fish with the dal paste. To this add finely chopped onion, green chillies, salt and a few drops of lemon juice.
- Mix well and make small balls and flatten the balls into round shaped kababs.
- Heat very little oil either in a flat non-stick pan or tawa. Place the kababs on the pan. After one side turns brown flip the kababs over to cook the other side.
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