Hilsa
Kabab
1
medium sized hilsa
4 green chilies chopped
2
potatoes
1 cup biscuit crumb
1
lemon
1/4 cup cooking oil
1
tablespoon lemon
rind
1 tablespoon tomato catsup
1
tablespoon lemon
juice
1/2 teaspoon ground black pepper
1/4
cup chopped onions
Descale
and rinse the fish. Keeping head with the back bone cut the fillets.
In
a baking tray place the head with bone, add some water and keep in a
hot oven for a few minutes turning once. It can be boiled in a pan
also.
Boil
the fish fillets in small amount of water till cooked. Flake the flesh of fish
and remove bones.
Slice
one green colored lemon thinly for decoration. Grate the rind of another
lemon and squeeze the juice from it.
Fry
the crumb lightly in 1 tablespoon of oil. Heat 2 tablespoons of oil
and fry the onions and chilies. Drain off the oil and spread the onions
on absorbent kitchen paper. Place mashed potatoes in the pan and fry for
5-8 minutes. Take out from the pan.
In
the fry-pan heat 1 tablespoon of oil, add the fish, tomato catsup, black
pepper, lemon juice, rind and salt. Fry for 5-10 minutes. Add potatoes,
onions and three fourths of the crumb.
In
a serving dish place the head with bone. Arrange the flaked cooked fish
over the bone giving the shape of hilsa. Cover the top of the fish
spreading crumb on it . Press lightly and evenly. With the edge of a
spoon's handle make dents on the hilsa kabab to give impression of
scales.
Bake
at 180c/F for 20-25 minutes. Decorate kabab dish with the lemon
slices and potato chips.
Serve
hilsa kabab at a dinner party.
Yields
10-12 servings.
