Fish BBQ with Chutney

Fish BBQ with Chutney

Fish BBQ with Chutney

Fish BBQ with Chutney. Everyone should make these lovely Fish Kababs, go grab them later or enjoy them right away.

Ingredients Fish BBQ with Chutney:

• 300 gms free fish

• Tez paat (Bay leaf) 2

• Sabut lal mirch (Red pepper) 4-6

• Adrak (Ginger) piece an inch clip

• Lehsan (Garlic) 4 cloves

• Darchini (Cinnamon sticks) 3

• Sabut kali mirch (black pepper peppers) 7-9

• Badi elaichi (Black Cardamom) 2

• Laung (Cloves) 5

Zeera (Cumin Seed) ½ tsp

• Namak (Salt) ½ tsp or taste

• Pan (Water) ¾ Cup or as needed

• Moong daal (light yellow pepper) ½ Cup (wet and boiled)

• Zeera powder (Cumin powder) ½ tsp

• Garam masala powder ½ tsp

• Namak (Salt) ½ tsp or taste

• Anda (Egg) 2

• Pyaz (Onion) chopped 2 small

• Hari mirch (3-5 green peppers)

• Podina (Mint leaves) sliced ½ Cup

Hara dhania (fresh coriander) selected ½ Cup

• Anday (Eggs) has beaten 3

• Bread crumbs (grind well) 2 Cup or as needed

• Toilet oil

Green Chutney:

• Hari mirch (Green chilies) 5-7

• Money for a pan (Tamarind Water) ¼ Cup

• Namak (Salt) ¼ tsp or taste

• Kala namak (Black salt) ¼ tsp

• Podina (Mint leaves) ½ Cup

Hara dhania (fresh coriander) for ½ Cup

Directions:

  • To the pot, add the noodles, bay leaf, whole red pepper, garlic, ginger, cinnamon sticks, black peppercorns, black cardamom, cloves, cumin seeds, salt, water and mix well, bring to boil, cover. cook on medium flame for 10 – 10 minutes and cook in high flame until the water is dry until it absorbs.
  • Put the chopper, add the broken yellow lentil, boiled fish mixture and remove bay leaf.
  • Whisk together the cumin powder, garam masala powder, salt, red cheese pepper, egg and flour until well combined.
  • In a bowl, add chop chop, onion, green pepper, mint leaves, fresh coriander and mix well.
  • Grease your hands with oil, take the mixture and make 12 kebabs of equal size.
  • Now dip the beaten eggs and coat in the bread crumbs.
  • In a frying pan, heat oil and fry kebabs until golden brown.

With Green Chutney:

  • In a blender, add green peppers, tamarind water, salt, black salt, mint leaves, fresh coriander and mix well.

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