HOW TO MAKE DELICIOUS FISH KABAB (Step By Step Guide)｜ Spicy Fish Cake Recipe

Ingredients Required for making Fish Kabab - Yields 10 -11 medium kababs * 430 gm/ 1 lb boneless skinless salmon fish fillets. You can use any fish of your preference. Can also use fish with bones but please make sure to take out all the bones after boiling the fish. Can also use canned fish. * 400 gm / 2 fairly large potatoes (boiled) For poaching the fish - * 1 dry bayleaf * 2 green cardamoms (elaichi) * small cinnamon stick/cassia bark * 6 to 7 black peppercorns * 1 teaspoon oil * 1 teaspoon finely grated ginger * 1 teaspoon finely grated garlic * 1 teaspoon salt or to taste For making the kababs - * boiled, cooked fish * boiled potatoes passed through a potato ricer or use the large holes of a grater to grate them * 1/2 teaspoon freshly ground black pepper * 2 tablespoons cornstarch (cornflour) * greens of 2 green onions * 1 medium onion finely chopped * a handful of chopped coriander leaves (cilantro) or parsley or any greens of your choice * 1 green chilli chopped (optional). Increase or decrease according to your preference * 2 teaspoons curry powder How to make homemade curry powder - • HOW TO MAKE CURRY POWDER AT HOME * 1 teaspoon bhaja masala - How to make bhaja masala - • Aromatic Spice Blend To Enhance Flavo... * 1 teaspoon salt or as per taste * 1/2 teaspoon kasoori methi (dried fenugreek leaves) * 1 teaspoon fresh lemon juice/ amchoor (dry mango powder) * 1/3 rd cup oil for fry. Please shallow fry these kababs. Deep frying may lead to the kababs breaking. For the White Dip - * 3 tablespoons plain unflavored yogurt * 1 tablespoon heaped mayonnaise * 1 teaspoon Dijon mustard * 1/2 teaspoon salt * freshly cracked black pepper * a sprinkle of dry/fresh parsley * a sprinkle of red chilli flakes * 1 teaspoon honey/maple syrup/sugar Method - 1. I am using boneless skinless salmon filets. You can even use fish with bones and any fish of your preference. 2. Add a few whole spices like a dry bay leaf, green cardamoms, a small cinnamon stick. A teaspoon of oil, a teaspoon each of finely grated ginger and garlic, a teaspoon of salt and about 6 to 7 black peppercorns. 3. Then add about a half a cup of water and allow to come up to a gentle boil on medium heat. Please do not add too much water. 4. Let it simmer on low heat for 5 to 6 minutes. 5. After 5 minutes, discard the whole spices and carefully take out all the pieces on to a plate. You do not need oany of that water. 6. Mash the fish and then you need this to cool down completely. It is very important to allow it to cool down completely. 7. Into a bowl add the cooled down fish, boiled potatoes Please remember the potatoes also need to be cold or at room temperature or else the mixture will be too sticky. 8. I have used the greens of green onions, chopped green chillies and lots of coriander leaves. 9.Next goes finely chopped onions. I added a teaspoon of salt and then two tablespoons of cornstarch. 10. Next comes the spice powders, a teaspoon of my homemade curry powder and bhaja masala 11. Add crushed kasoori methi that is dried fenugreek leaves 12. And finally a teaspoon of lemon juice. For frying *** Please fry a small kabab first before adding the others to the oil. This will be like a test to see if it's breaking. If you see the kabab breaking in the oil, you need to add another tablespoon of cornstarch to the mixture. I make a small one and fry it first as a test before shaping the other kababs to lessen my work. If you are a beginner, you can put the whole mixture in the refrigerator for a few hours and then shape them into kababs or you can shape them and store in the refrigerator for an hour or two and then fry them. KEEP IN TOUCH FOOD LOVERS - My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me. Facebook - / currieswithbumbi