Fish Kebab with Green Chutney

Everyone must make these lovely Fish Kababs, freeze them for later or enjoy right away. #HappyCookingToYou

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  • Fish boneless cubes 300 gms
  • Tez paat (Bay leaf) 1
  • Sabut lal mirch (Whole red chilies) 4-5
  • Adrak (Ginger) ½ inch piece
  • Lehsan (Garlic) 4 cloves
  • Darchini (Cinnamon sticks) 2
  • Sabut kali mirch (Black peppercorns) 7-8
  • Badi elaichi (Black cardamom) 1
  • Laung (Cloves) 4
  • Zeera (Cumin seeds) ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Pani (Water) ¾ Cup or as required
  • Moong daal (Split yellow lentil) ½ Cup (soaked & boiled)
  • Zeera powder (Cumin powder) ½ tsp
  • Garam masala powder ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Anda (Egg) 1
  • Pyaz (Onion) finely chopped 1 small
  • Hari mirch (Green chilies) finely chopped 3-4
  • Podina (Mint leaves) finely chopped ½ Cup
  • Hara dhania (Fresh coriander) finely chopped ½ Cup
  • Anday (Eggs) beaten 2
  • Bread crumbs (finely grinded) 1 Cup or as required
  • Oil for frying

Green Chutney:

  • Hari mirch (Green chilies) 5-6
  • Imli ka pani (Tamarind water) ¼ Cup
  • Namak (Salt) ¼ tsp or to taste
  • Kala namak (Black salt) ¼ tsp
  • Podina (Mint leaves) ½ Cup
  • Hara dhania (Fresh coriander) ½ Cup


In pot,add fish boneless cubes,bay leaf,whole red chilies,garlic,ginger,cinnamon sticks,black peppercorns,black cardamom,cloves,cumin seeds,salt,water and mix well,bring it to boil,cover and cook on medium flame for 10-12 minutes then cook on high flame until water dries up & let it cool down.

In chopper,add split yellow lentil,boiled fish mixture and remove bay leaf.

Add cumin powder,garam masala powder,salt,red chili powder,egg and chop until well combined.

In bowl,add chopped mixture,onion,green chilies,mint leaves,fresh coriander and mix well.

Grease your hands with oil,take a mixture and makes 12 kebabs of equal sizes.

Now dip into beaten eggs and coat in bread crumbs.

In frying pan,heat oil and fry kebabs until golden brown.

Can be stored up to 2 weeks in freezer.

For Green Chutney:

In blender,add green chilies,tamarind water,salt,black salt,mint leaves,fresh coriander and blend well.

Recipe By: Kanwal Mohsin

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