1 kg Fish, skinned and boneless
2 lemons
12 cup coriander leaves, chopped
4 green chilies fine chopped
1 teaspoon cumin, white, roasted and ground
1 teaspoon black pepper, freshly ground
1 teaspoon red chili powder
2 egg, beaten
bread crumbs
1 tablespoon vinegar
As per taste salt
oil for frying
Preparation:
1.Wash the fish pieces with salt and garlic. Then place the fish pieces on a hot griddle (tava) on low heat and sprinkle vinegar on them. When the water dries completely remove from heat and leave to cool.
2. Add all the spices including the fresh coriander and green chilies, mix well to a fairly smooth consistency. Divide the mixture into equal pieces (about 18-20), making them into flat round shapes about 1/2 inch thick.
3. Dip the fish kabobs first into the egg and then into the bread crumbs, and deep fry in hot oil. Drain on kitchen paper towel.
4. Serve them hot.
