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Fish kabab

Serves : 4 Persons
Prep Time : 10 Mins
Cook Time : 30 Mins
Recipe and ingredients both are in one place

Ingredients

Deshi Ada (Local Ginger) Âą 25 gm
Details >
1 teaspoon
ā§ŗ75
ā§ŗ 129
/ 500 gm

Add to bag

Roshun (Garlic Imported) Âą 25 gm
Details >
2 teaspoon
ā§ŗ109
ā§ŗ 119
/ 500 gm

Add to bag

Radhuni Garam Masala
Details >
1/2 teaspoon
ā§ŗ70
ā§ŗ 80
/ 40 gm

Add to bag

Coriander Leaves (Dhonia Pata) Âą 10 gm
Details >
1 cup
ā§ŗ 19
/ 100 gm

Add to bag

Pudina Pata (Mint Leaves) Âą 10 gm
Details >
1/2 cup
ā§ŗ25
ā§ŗ 35
/ 100 gm

Add to bag

ACI Pure Chilli Powder
Details >
1/2 teaspoon
ā§ŗ 170
/ 200 gm

Request Stock

Chickpea Flour (Boot Beshon)
Details >
1 cup
ā§ŗ 65
/ 500 gm

Add to bag

Gol Lebu (Round Lemon)
Details >
2 teaspoon
ā§ŗ35
ā§ŗ 39
/ 4 pcs

Add to bag

Aarong Dairy Pure Ghee
Details >
1/2 cup
ā§ŗ 740
/ 400 gm

Add to bag

Raisins (Kishmish)
Details >
1 tablespoon
ā§ŗ75
ā§ŗ 85
/ 100 gm

Add to bag

Chicken Eggs (Layer)
Details >
1 ps
ā§ŗ135
ā§ŗ 139
/ 12 pcs

Add to bag

Instructions

  1. At first boil the fish and remove bones , add onion ,ginger and garlic paste and mash it.
  2. Now in a frying pan, heat the oil or ghee pour fish mash , spices , chili powder and salt, keep frying .
  3. Then mix the ChickPeas Powder in a little water add all the crushed ingredients and roast it lightly.
  4. When its fried add the raisins, hot spice powder and lemon juice mix a little and take down .
  5. When its fried add the raisins, hot spice powder and lemon juice mix a little and take down .
  6. Now fry the kebabs in the dipping oil till brown and serve it hot .
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