Ingredient snapshot: spices, onions and green chillies.
Place the raw whole fish on a hard surface. With a pestel flatten one side of the fish surface-do make sure that the skin of the fish does not tear up and that the shape of the fish remains intact. Repeat on the reverse side. With a knife, carefully cut along one side of the fish, fold open the top side of the fish skin and slowly take out the flattened fish meat. Collect the fish meat on a separate bowl and pluck out every small and big fish bone. Place the plucked out fish meat on a bowl. Carefully lift the fish skin so that the skin does not dangle off and place on a separate plate.
On the bowl with the plucked out fish meat, add garlic, ginger and onion paste, turmeric powder, onion slices, red chilli powder, jeera ( cumin) powder and salt as needed. Mix well until the onions become soft.
Place the fish skin of one fish on a plate. Fold open the top skin such that the inside of the fish is flat. Fill in one side of the fish skin with the fish meat and spices mixture.
Now fold the empty side of the skin back on top of the filling and wrap well. Make sure that the top and bottom side skin of the fish is tucked properly so that the filling does not fall out.
Repeat for each fish.
Fry in deep vegetable or soyabean oil on medium heat. Fry on both sides and the fish will be ready when the skin has turned brown. This should not take more than 10 minutes. Cut the fish pieces in half and serve with fresh sliced cucumber.
This looks really good, but would be really hard to try for someone like me. I was assuming the fish kofta would be drenched in a curry sauce (jhol), but I had no idea it could be made this way too. - 18 Jun 2012
to sadia_cheese: the recipe is indeed a bit difficult, particularly the step where one has to take out the fish meat. But it is not very time consuming, and can be done after one or two times. It is very yummy and definitely worth trying. Plus, you can try using bigger fishes with less bones-it might be easier for u to process the fish. - 04 Aug 2012
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