Machchli Kabab

Ingredients

• 1 kg fish of the filleting variety like Singhara, Sole or Surmai (Mackeral), filleted and skinned
• 1 tsp salt and 1 tbsp lemon juice
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp salt, or to taste
• 1/4 cup (50 g) finely chopped onion
• ¼ tsp kali mirch (powdered black pepper)
• 1 tbsp finely chopped green chillies
• 2 tbsp chopped hara dhania (coriander leaves)
• 1 egg, separated
• Oil for deep-frying

Preparation

• Marinate the fish in the salt and lemon juice for about 15 minutes and wash off.

• Pat the fish dry and mince it fine in a food processor or with a knife.

• Mix in the ginger and garlic, salt, onion, black pepper, green chillies, coriander leaves and the egg yolk and form into walnut sized balls.

• Refrigerate the balls for about 1 hour.

• Heat the oil in a kadahi/wok or a pan. In the meantime beat the egg white slightly, just to break up the fibres. Dip each kabab in it and fry in the hot oil, lowering the heat once you have put in as many as come in comfortably without touching each other.

• Fry thus over medium heat till brown and cooked through (it is opaque inside when you cut through).