Fish kabab
Serves : 4 Persons
Prep Time : 10 Mins
Cook Time : 30 Mins
Dhaka
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Recipe and ingredients both are in one place
Ingredients
Deshi Ada (Local Ginger) Âą 25 gm
Details >1 teaspoon
ā§ŗ85
ā§ŗ 99
Roshun (Garlic Imported) Âą 25 gm
Details >2 teaspoon
ā§ŗ 119
/ 500 gmRadhuni Garam Masala
Details >1/2 teaspoon
ā§ŗ 80
/ 40 gmCoriander Leaves (Dhonia Pata) Âą 10 gm
Details >1 cup
ā§ŗ15
ā§ŗ 20
Pudina Pata (Mint Leaves) Âą 10 gm
Details >1/2 cup
ā§ŗ19
ā§ŗ 39
ACI Pure Chilli Powder
Details >1/2 teaspoon
ā§ŗ 170
/ 200 gmChickpea Flour (Boot Beshon)
Details >1 cup
ā§ŗ 69
/ 500 gmGol Lebu (Round Lemon)
Details >2 teaspoon
ā§ŗ65
ā§ŗ 85
Aarong Dairy Pure Ghee
Details >1/2 cup
ā§ŗ 825
/ 450 gmRaisins (Kishmish)
Details >1 tablespoon
ā§ŗ89
ā§ŗ 110
Chicken Eggs (Layer)
Details >1 ps
ā§ŗ109
ā§ŗ 125
Instructions
At first boil the fish and remove bones , add onion ,ginger and garlic paste and mash it.
Now in a frying pan, heat the oil or ghee pour fish mash , spices , chili powder and salt, keep frying .
Then mix the ChickPeas Powder in a little water add all the crushed ingredients and roast it lightly.
When its fried add the raisins, hot spice powder and lemon juice mix a little and take down .
When its fried add the raisins, hot spice powder and lemon juice mix a little and take down .
Now fry the kebabs in the dipping oil till brown and serve it hot .
