Fish Kebab Recipe ( Fish Cutlets )

                                                                                  

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!

                      

Tawa Fish Recipe

                             

Tawa Fish | Pan-Fried Fish || How to make Tawa Fish recipe with step-by-step photos 

Tawa Fish is a delicious, flavored, shallow-fried seafood meal that is prepared with a few basic spices and herbs and then cooked on a flat pan/skillet. An easy recipe goes well with naan, chapattis, and chutney.   

It is a delight of the rainy/winter season and is served at every eating place. Now you can prepare this amazing recipe at home.

Mainly to make Tawa Fish, you require fish fillets, but here I made Tawa Fish with small-sized Anushka fish, which I like more than other fish. This small fish is full of flavor, and juicy white large/giant fish becomes so dry and tasteless after cooking, so I always prefer to buy this delicious small fish to cook.

                       

To prepare the Tawa fish marinade, mix ginger garlic paste and gram masala. Then, a fish batter is prepared by mixing spices, gram flour, egg, ginger garlic paste, lemon juice, and coriander leaves to give it an ultimate spicy, tangy, and strong taste. Tawa Fish recipe is usually made by roadside vendors and highway restaurants in the open-air  

For the best result, follow my detailed step-by-step photo instructions and tips

                         

Recipe notes:

1. Fish: either use fish fillet or small fish, but always buy fresh fish; avoid buying stale fish, as it contains a stinky and bad taste  
2. Skillet/pan: using a non-stick pan/skillet will make your fish cooking easy, while an iron or another type of utensil may cause your fish to stick to the bottom
3. Fish rinse: The most important part of fish cooking is to rinse them thoroughly until the smell goes away. To it, simply apply some flour over the fish and leave it for 10 minutes, then wash it carefully under running water, as fish meat is so delicate and can easily be shredded. A, also you can check out my easy fried fish which I have shown the method of fish rinsing.
4. Marination: Marinating the fish and resting is the key to delicious and juicy fish, though the marination time is not so long, even then, marinating the fish with rest is an essential part of making Tawa fish or any type of fish     
5. Frying fish: Maintaining the heat of the stove is also important since Tawa fish is cooked on a flat pan with a little oil by covering it so that all spices that are applied to the fish are cooked properly on all sides. So, don’t turn the flame high; the best heat is moderately flame to cook Tawa fish.
6. Spices: I used all basic powder spices with lemon and herb, except carom, as these seeds make me acidic in my stomach, so I have to skip, but you can add them when making the batter. This spice helps to digest the food.   

For more Delicious Fish Recipes:

Tandoori fish

Fish and chips

Easy fried fish

Lahori fried fish

Fish fingers

If you have tried this Pan-Fried Fish Recipe, 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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To begin this recipe, firstly, wash the fish thoroughly as per my instructions. Ginger garlic paste and herbs preservation method can be found on this link kitchen hacks.

                  

Take a tray/plate to put the rinsed fish in. Apply ginger garlic, white vinegar, and gram masala over the fish and rub the fish gently with spices all over the sides and slit.s

Leave it aside for 20 minutes.

                   

Meanwhile, prepare the gram flour batter. It takes a mixing bowl. Squeeze the fresh lemon juice into it, then add gram flour, rice flour, and cornflour. Ginger garlic paste

                    

Next, whisk the egg and pour it into the mixing bowl along with red chili powder, Kashmiri red chili powder, and crushed coriander powder.

                   

Towards the end, add crushed black pepper, turmeric powder, salt, chopped coriander leaves, and food color. 

                   

Give it a good stir till everything is incorporated.

                   

Now take another open tray/plate and coat each marinated fish with the prepared batter. 

                 

And keeps in the fridge for half an hour for marination.n

                               

Heat the oil in the flat pan/skillet. Place the marinated fish in the pan and put the lid on. Cook each side of the fish on a moderately low flame for 5-7 minutes.

                  

Remove the lid, flip the side, and cook the other side by covering.
                 

Once they turn a nice golden brown color on both sides, take them out from the pa.n
                      

Transfer to the serving dish.
                 

Serve hot with chapatti, naan, and chutne.y

                                     

Tomato Fish Curry Recipe

Tomato Fish Curry | Tomato Fish with step-by-step photos.

This fish curry is a thick, spicy, and aromatic seafood dish that is fairly easy to prepare and absolutely delicious. My version of spicy tomato fish curry is inspired by my family. I fondly remember the days when my grandmother would make it to serve with plain rice.

 

While you may have tried various types of tomato fish curry, this one offers a unique flavor that sets it apart from other recipes. As I learned to cook with my mother and older sister, I noticed that they often used very few spices, yet their meals were always full of flavor and aroma. Personally, I have always loved seafood, and fish has always been my favorite.

                         

I learned that adding too many spices can ruin a meal. Using just a few spices often makes your dish tastier than heavily spiced versions. 

 

In this recipe, I used small fish called mushka to make curry. I prefer smaller fish because they are more delicious than larger ones. The upper part of the fish is best for making a gravy-based curry. However, you don’t have to use the same type of fish; you can choose any fish you like, whether big or small.

So let's begin 

Tips:

To prepare this delicious seafood curry, start by thoroughly rinsing the fish with flour and turmeric to eliminate any fishy odor. 

 

In my previous post about the fried fish recipe, I explained how to properly wash fish; you can find that on my blog.

 

Before cooking, lightly fry the fish. Once you add the fish to the gravy, avoid stirring with a spoon, as this may cause the fish to break apart. Instead, gently shake the pot to mix the ingredients.

 

Using mustard oil can enhance the flavor of your fish curry compared to other cooking oils. 

 

Remember that fish is rich in minerals, vitamins, and iron, so be careful not to add too much salt, as it can make the dish taste bitter. 

 

It's also important to use a large-capacity pot or pan when cooking fish curry to ensure that the pieces do not break.

If you have tried this Tomato Fish Curry, then don’t forget to rate the recipe. You can also follow me on social media.

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Take all ingredients and prepare all veggies.

Rinse the fish with flour and turmeric powder.

Place all washed fish pieces on the tray.
                        

Put the chopped onion and garlic cloves in the grinding jar.

Blend them till a fine and smooth paste, set aside.

Take a medium-sized bowl and prepare spiced yogurt. Add yogurt along with red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, and salt, and stir to combine well. Set aside.

                       

                  

Take another separate large bowl, put all the washed fish pieces, then add lemon juice and a bit of salt.

                      

Rub the salt and lemon juice gently with the fish pieces, then set aside for 10 minutes.
                        

Place a non-stick frypan on the flame and pour a little oil.
                               

Lightly fry fish pieces on both sides for a minute, place all fish pieces on the plate/tray, and set them aside.
        

On the other hand, place a large capacity pot/wok on the flame, pour oil, heat it, then add dried fenugreek seeds, let them crackle for a few seconds, then add onion, ginger, and garlic paste, cook the onion paste on a medium flame for 10 minutes.                

    

Once the water has evaporated, reduce the heat, then pour the spiced yogurt and tomato puree together, and stir to mix well.

Further, cook the onion paste with spices on medium heat for 10 minutes until the oil is separated from the gravy. Now pour 50 ml of hot water into the gravy, and bring it to a boil.

Put half-chopped coriander leaves and green chilies, place the fish pieces in the pot/pan, and cook the fish pieces with masala on a medium flame for 2-3 minutes.

Don't stir the spoon in the pot after adding fish pieces; just shake it up with a kitchen napkin.

Then reduce the heat to low and add the remaining chopped coriander leaves and green chilies.

Now sprinkle garam masala and simmer it for 5 minutes without the lid to prevent shred_Tomato fish is done now, transfer to the serving bowl or plate.

Now ready to serve with plain rice,rumali roti, and naan