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Fish Kabab

Contributed by:
Sudha Shrivastav
Sudha Shrivastava, Housewife
Jamshedpur

Ingredients

Rahu Fish - 500 gm
Haldi Powder - 1 tsp
Garlic Paste - 1 tsp
Red Chilli Powder - 1/2 tsp
Yellow Mustard Paste - 1 tbsp
Lemon - 1
Green Chillies - 5-6 (slit)
Ginger - 1" piece (cut into thin strips)
Onion - 250 gm (cut into small pieces)
Dhaniya Patta - 1 bunch (chopped)
Mustard Oil - 100 ml
Salt to taste

Method of Preparation

1. Discard the head and tail portion, clean and wash fish pieces thoroughly.
2. Add haldi, salt, garlic paste and red chilli powder
3. Heat oil in kedahi and deep fry fish pieces. Keep aside.
4. Mix together onion, green chillies, ginger, dhaniya patta, lemon juice and salt.
5. Heat about 50 ml of oil in a heavy bottom vessel and then remove from fire.
6. Spread half of the onion mixture in the vessel. Arrange fried fish pieces over this layer.
7. Cover the fish with rest of the onion mixture.
8. Add a little water and salt to the mustard paste and pour over the top layer uniformly.
9. Put the vessel back on fire and cook slowly turning fish pieces upside down occasionally.
10. The water will gradually dry up and the kabab will be ready when colour turns golden.
11. Serve with paratha, pulao or plain rice.

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