Name: Fish Kabab Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Pakistani
Ingredients: 1/2 kg, fish mushka boneless; 1 tbsp lemon juice; 1 tsp, garlic powder; Salt to taste; 1 tbsp onion powder; 1/3 tsp, ginger powder; 1/2 tsp mustard powder; 1 tbsp crushed chili flakes; 1/2 tsp, black pepper powder; 2 tbsp, chopped coriander; 2-3 pcs, chopped green chilies; 2 eggs, yolks; 1 bread slice; 175ml, oil for frying; For coating:; 1 nos egg; Breadcrumbs as required

Showing posts with label Non Veg. Show all posts

Fish Kebab Recipe ( Fish Cutlets )

Sana Rasheed 1 Comment

fish kabab recipe with step by step photos and video

Fish Kebab Recipe || Fish Cutlet with step-by-step photos and video....

Fish kebabs are a flavorful and spicy seafood delight that make for a delicious alternative to traditional meat kebabs. This recipe focuses on the preparation of fish kebabs, which are often enjoyed for their lightness and tasty profile. They are an excellent choice not only for dinner but also for special occasions like Iftar.

Overview of Ingredients and Preparation

To create perfectly tasty fish kebabs, boneless fish fillets are essential. The use of salty water fish is recommended for optimal flavor. To eliminate the fishy odor, rinsing the fillets with a mixture of wheat flour and turmeric is effective.

It’s important to ensure that all ingredients are dry, as moisture can lead to sogginess in the kebabs. While eggs and breadcrumbs can be used for an extra crispy coating, they are not necessary.

My Latest Fish Kabab Video:

For more Fish Recipes:

Lahori fried fish

Easy fried fish

Fish and chips

Tandoori fish

If you have tried this Fish Kebab Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Steps to Prepare Fish Kebabs:

Begin by rinsing the fish fillets with salt or flour.

Ground the Fish Mixture:

In a food processor, combine the fish fillet with lemon juice, garlic powder, onion powder, ginger powder, mustard powder, chili flakes, black pepper, green chilies, coriander leaves, and bread.

Blend these ingredients until a fine paste is achieved.

Adjust the Mixture:

Transfer the ground mixture to a mixing bowl. Taste and adjust the spice levels or salt as necessary. Knead the mixture lightly for about a minute to ensure it binds well.

Shape the Kebabs:

Shape the mixture into kebabs according to your desired size, whether oval or round. At this point, you can freeze them for up to a month for later use.

Prepare for Frying:

In a separate bowl, crack and beat an egg. In another bowl, place breadcrumbs (homemade or store-bought). Dip each kebab in the beaten egg and then coat it with breadcrumbs for a crispy outer layer.

Fry the Kebabs:

Heat oil in a pan and fry 4-5 kebabs at a time without overcrowding the pan. Fry until the kebabs turn golden brown and crispy.

Adding some green chilies while frying can enhance the flavor.

Serving Suggestions:

Serve the hot fish cutlets with accompaniments such as rumali roti, fried green chilies, and mint chutney.

This dish is perfect for gatherings and a wonderful addition to any recipe collection. Enjoy the unique taste of fish kebabs and delight your family and guests alike!

Keema Matar Recipe

Sana Rasheed Add Comment

Keema Matar | Matar Keema || How to Make Keema Matar with step-by-step photos

Keema Matar is a traditional, delicious, and mouth-watering gravy-based non-veg curry dish in Pakistan and the Indian subcontinent. Mince with green peas is a spicy dish that can be made with either minced chicken, beef, lamb, or mutton, one of the favorite dishes in my own house. My elder brother loves to have it with naan, bread loaf, and especially with crispy hot paratha.

I make sure that when you prepare this keema matar dish according to my recipe, other people will be craving to have it. It is easy to customize this keema. I have already shared keema spice masala powder in my previous post; you can find it on my blog.

Keema Matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than half an hour. Pair this with rice or roti for a wholesome meal. Ingredients of Keema Matar Recipe: A delicious blend of minced meat and peas sauteed in a thick mixture of stimulating flavors, cooked along with tomatoes, salt, coriander powder, turmeric, and chili powder for a delectable curry meal.

I made keema matar with beef mince, additionally, you can prepare keema matar with chicken keema, mutton keema, or use your choice of ground meat, chicken, beef, and lamb or you can substitute peas with potatoes, this is a gravy dish and you can enjoy it with naan, pita bread or with plain basmati rice, main ingredients are in this recipe mince, peas, tomatoes with some seasoning, so let's begin with step by step photos.

Tips:

I prefer to cook keema matar in beef or mutton mince is better than chicken or lamb
Using desi ghee or any kind of banaspati ghee instead of oil
Ghee enhances the taste of traditional meals. If you have any health issues, then it can be cooked with olive oil or sunflower oil
Always level, try your best to use fresh ingredients like mince, tomato, or peas if possible, because fresh ingredients are much better than canned or frozen
Using fresh spices and ginger garlic paste brings aroma to cooking

If you have tried this Keema Matar recipe, don’t forget to rate the recipe. You can also follow me on social media.

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To prepare this keema matar, first make keema spice powder according to my recipe or any store-bought spice.

Take all ingredients and prepare all veggies.

Heat the oil in the pot and put the onion slices, saute them for 5 minutes on medium flame.

Put the rinsed mince in the pot and fry it with onion, fry the keema with onion till it turns white in color from pink.

Keep stirring by adding ginger garlic paste till the water dries out. Now, put all the veggies into the keema.

Stir to combine well, then add keema spice powder to taste. Continuously keep stirring till the oil is separated from the mince.

Note: I added some potato dice due to the demand of my brother, he is such a potato lover :)

Pour 1/2 cup of hot and boiled water and then mix well.

Bring it to a boil and let it cook for around 20 minutes on medium-low heat.

Sprinkle 1/2 tsp basic garam masala over keema matar, then allow the keema to simmer for around 5 minutes on very low heat.

Transfer to the serving dish, keema matar is done to serve_ garnish it with coriander leaves.

To serve this keema Matar with rice, roti, or naan

Bihari Beef Kofta Curry Recipe

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Beef Kofta || Kofta C Recipe || How to Make Beef Kofta Recipe with step-by-step photos and video

Kofta is a spicy, flavored, and delicious meatball based on thick gravy, a tasty, and mouth-watering traditional Meatball Curry with its perfect blend of rich and aromatic spices.

I am gonna share with all a traditional kofta recipe, probably you will have eaten and cooked kofta several times in my lives its preparation method is a bit different from other koftas because you neither add any poppy seeds nor roasted chickpeas.

It is simply quite an easy and juicy meatball that my grandmother and mother used to cook, a unique and different recipe of kofta.

Which main ingredients are added to this Kofta recipe?

The main ingredients are a small amount of boiled chana dal, ground onions, spices, mince, and stock

I am using beef. You can use mutton and lamb as well. Additionally, you can add boiled eggs as desired

Let’s go ahead and learn how to cook it in a different way

My Latest Video: Beef Kofta:

Tips:

Avoid adding too much roasted chana or chana dal, as this can make your meatballs tough.

Using ghee instead of oil will give your curry a richer and more aromatic flavor.

You can lightly fry the meatballs before adding them to the gravy, as this helps to preserve their juices.

Be careful not to stir the meatballs too much while they are cooking in the gravy.

If you have tried this Beef Kofta recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Do you like our videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Firstly, wash the mince under running water in a strainer and keep it aside.

Boil the chana dal

Peel and cut onions, ginger, and garlic, then grind them together to a smooth paste.

In the food processor, add ginger, coriander, and green chilies. Grind them together coarsely. Then, add the meat along with the boiled chana dal and chop until it reaches a smooth texture.

Heat the oil in a pot and add dried fenugreek seeds. Let them crackle for about a minute. Next, add onion paste and ginger-garlic paste to the oil and cook over medium heat. Continue cooking the onion paste until the moisture evaporates. Then, add red chili powder, Kashmiri red chili powder, turmeric powder, and salt.

Stirring well to combine. Finally, add yogurt,garam masala powder, and crushed coriander powder to the mixture.

Allow the dish to cook over low to medium heat until the oil separates. Then, reduce the heat to low.

Once the onion masala is cooked well, take out 3 tablespoons of it and add it to the meat mixture along with fresh soya leaves, oil, and salt. Mix everything thoroughly

Then knead the kofta mixture for about 10 minutes to ensure all the ingredients are well incorporated. At this stage, check the spice level and add more if needed.

Rest them for a while

Add beef stock to the remaining cooked onion masala, and stir well. Use stock instead of water to make the gravy super delicious and flavorful. You can use mutton or chicken stock too, bring it to a boil, then turn the flame to low.

Prepare all meatballs in your desired size. At this stage, you can store the meatballs.

Add meatballs to the cooked gravy and gently shake the pot to mix them with the gravy; avoid stirring, as this may cause the meatballs to shred.

Cover and cook the kofta over a medium-low flame.

Towards the end, pour in the remaining beef stock, ginger slices, green chilies, and cumin powder. Allow to simmer for about 10-12 minutes over a very low flame.

Transfer and serve with chapatis, naan, and rice.

Fish Kebab Recipe ( Fish Cutlets )

Keema Matar Recipe

Bihari Beef Kofta Curry Recipe

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