Try Sparsh Masala for Fish Kabab

• Big Fish (Mrigal) 500 gm
• Water 1/4 cup to boil
• Black pepper 1/2 tsp
• Salt 1/2 tsp
• Boiled potatoes 2 medium
• Green chili 2-3 pcs chopped
• Sparsh Red Chili Powder 1/2 tsp
• Sparsh Garam masala 1/2 tsp
• Sparsh Ginger Garlic paste 1/2 tsp
• Coriander/dhania pata chopped 4 tbsp
• Mint leaves 4 tbsp
• Fried onions 1/4 cup 
• Salt to taste
• Lemon juice 1 tsp

How to make Fish Kabab

• Boil the fish with pepper and salt. Use less water so the fish doesn’t get soggy.
•  Remove the fish from the bowl and carefully remove the skin and bones.
•  Add remaining ingredients and mix well.
•  Shape the cutlets/kebabs and place them on a tray. Once ready to fry, heat some oil in a frying pan on medium heat.
•  Beat an egg and prepare a plate with breadcrumbs.
•  Dip each cutlet/kebab in the breadcrumbs, then in the egg wash.
•  Gently lower the cutlets a few at a time into the hot oil and fry until both sides are golden.
•  Drain on kitchen towels and serve warm with the chutney of your choice.
•  Enjoy! Delicious Fish Kebabs with Sparsh Fish Kabab Masala.