Name: Rohu Fish Tikiya Kabab recipe by Joyeeta Pal at BetterButter
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 5
Ingredients: 1. Rohu fish - 400gm; 2. Finely chopped onion 1 medium - divided; 3.Minced ginger garlic paste 2tbsp; 4. Chopped cilantro a handful; 5. Chopped green chilies 5-6 nos; 6. Cumin seeds 1tsp; 7. White oil 4tbsp for shallow frying; 8. Chana daal boiled 1 cup; 9. Whole spices - 2inches cinnamon, 1 bay leaf, 5-6 green cardamom pods; 10. Turmeric powder 1/2 tsp; 11. Salt to taste; 12. Enough water to boil fish pieces; 13. Slited Whole green chilies 4-5; 14. Garam masala 1tsp; 15. Chat masala - a pinch; 16. Dry roasted masala ( dry roast cumin seeds 1tsp+1 whole dry red chilli+ 1/2tsp coriander seeds grind and make a coarse powder); 17. Lemon/lime juice about 1/2 lemon)lime; 18. Lime /lemon wedges and onion + green chutney for garnishing.

Ingredients Serving: 5

1. Rohu fish - 400gm
2. Finely chopped onion 1 medium - divided
3.Minced ginger garlic paste 2tbsp
4. Chopped cilantro a handful
5. Chopped green chilies 5-6 nos
6. Cumin seeds 1tsp
7. White oil 4tbsp for shallow frying
8. Chana daal boiled 1 cup
9. Whole spices - 2inches cinnamon, 1 bay leaf, 5-6 green cardamom pods
10. Turmeric powder 1/2 tsp
11. Salt to taste
12. Enough water to boil fish pieces
13. Slited Whole green chilies 4-5
14. Garam masala 1tsp
15. Chat masala - a pinch
16. Dry roasted masala ( dry roast cumin seeds 1tsp+1 whole dry red chilli+ 1/2tsp coriander seeds grind and make a coarse powder)
17. Lemon/lime juice about 1/2 lemon)lime
18. Lime /lemon wedges and onion + green chutney for garnishing.

Instructions

1. Clean and wash Rohu fish pieces throughly under running water, drained and Pat dry
2. In a sauce pan, add enough water, salt, cardamom, cinnamon, bay leaf, slited Whole green chilies, turmeric powder, 1.5 tbsp oil and fish pieces. Cover the pan with lid and boil.
3. Let it boil for about 10 minutes. When done, put a colander and drain the water.
4. Now take the fish pieces in a plate/bowl, take the bones and skins out of the fish and keep aside.
5. In the meantime, in a pressure cooker, take about 3 cups of water, soak the chana daal for about 10 minutes, then boil the daal and keep aside.
6. Now in a pan/kadai add 1 tbsp of oil, cumin seeds, chopped onion, minced ginger and garlic and fry until it gets translucent.
7. In a food processor, add all the ingredients like boiled fish, chana daal, fried ginger garlic onion and grind it altogether. Do not add water.
8. When done, take the mixture out of the food processor, and combine with chopped green chilies, chopped cilantro, chopped onion, squeeze 1/2 lemon or lime , add garam masala, chat masala, dry roasted masala and mix throughly with all the ingredients.
9. Make round balls first then shape it like Patty/Kabab. When done, put it in the refrigerator for 30 minutes.
10. After 30 minutes, take the patties/kababs out of the refrigerator and heat oil in a frying pan.
11. When the oil is heat enough, turn the flame in medium-low flame and drop the patties one by one in the oil. Flip them carefully. Fry till they turn into golden brown.
12. Absorb excess oil in a kitchen towel. Serve hot with green chutney, chopped onion.

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