1 kg Fish, skinned and boneless 2 lemons .12 cup coriander leavesClick to find more about coriander leaves, chopped 4 green chilies fine chopped 1 teaspoon cumin, white, roasted and ground 1 teaspoon black pepperClick to find more about black pepper, freshly ground
1 teaspoon red chili powder 2 egg, beaten . bread crumbs 1 tablespoon vinegarClick to find more about vinegar . As per taste saltClick to find more about salt . oil for frying
Preparation
1.Wash the fish pieces with saltClick to find more about salt and garlicClick to find more about garlic. Then place the fish pieces on a hot griddle (tava) on low heat and sprinkle vinegarClick to find more about 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 1820), 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.
