Machhli / Fish any fleshy fish 1/2 kg
Laing, elaichi, dal Chini – powder 1/4 tsp
Boiled potato -1
Besan lightly roasted – 1 tbsp
Red chili to taste
Oil to fry
Sugar -250 GM
Juice of 5 lemons
Salt
Method
boil and debone fish.
Add boiled potatoes, salt, garam masala and Besan. Make kababs and fry.
Make a syrup of sugar when almost ready add lemon juice.
Arrange kababs in serving plate and pour the hot syrup on it.
Enjoy.
Note: I enjoy green Chilli and hara dhania in my Kabab so I add that to the mix before frying but it’s not used traditionally.