Description
A lip-smacking appetizer.
Ingredients
- 1 whole Large Onion, Peeled
- 3 Green Chilies, Stem And Seeds Removed
- 1 Tablespoon Ginger, Chopped
- 5 cloves Garlic, Peeled
- 2 cups Boiled And Shredded Fish (without Bones)
- ½ teaspoons Chili Powder
- Salt To Taste
- 2-½ Tablespoons Cornflour
- 1 Egg
- 2 Tablespoons Chopped Coriander Leaves ( Cilantro)
- Oil, For Frying
Preparation
Use a food processor to grind the onions along with green chilies, ginger and garlic. Once you have a nice paste, stop and set the mixture aside.
In a bowl, mix the fish mince with rest of the ingredients (everything except the oil).
Cover the bottom of a heavy pot with cooking oil and heat over medium heat.
Take a little bit of the mix, make a small ball and drop in the hot oil for testing. If it sizzles the oil is ready. And if ball doesn’t separate, then shape the rest of the mixture to your liking.
If the mixture separates, add more cornflour and mix well and shape the kebabs.
Fry the balls in hot oil till you get a reddish brown colour on all sides.
Remove them from the oil and set them on a sheet of absorbant paper and serve hot with tomato sauce or chutney.
