Introduction:

There is a saying ‘Bengali in fish and rice’. In other words, Bengalis cannot live without fish. Hilsa fish is one of the fish. Hilsa Kabab is one of the popular recipes of Hilsa.

On the day of Bengali New Year, more or less every house cooks different recipes of hilsa. Like, ‘Sarshe Hilsa’, ‘Hilsa Vapa’, ‘Hilsa Kabab’ ‘Hilsa Biriyani’ etc.

• Course Main Course
• Cuisine Bangladeshi

• Prep Time 20 Minutes
• Cook Time 40 Minutes
• Total Time 1 Hour

• Servings 4-6
• Author Gourob & Sudip

Ingredients:

• 1 – Hilsa fish
• 2 – Potatoes, medium size
• 1 – Lemon, green in color
• 1 – tsp – Lemon rind
• 6 – Onions, medium size
• 4 – Green chillies
• 1 cup (250g)-Toast flour
• 1/4 cup (70 ml) – Soybean oil
• Salt – To taste
• 2 tbsp – Tomato sauce
• 1/2 tsp – Pepper

Instructions:

Follow the steps below to cook Hilsa Kabab properly-

1. First take a good hilsa fish. Then remove the scales from the fish and wash well with clean water. Now it’s time to cut the fish. With the help of a knife, put the fork in the middle of the fish and pick up the two-back fish whole.

2. First, cut the fish with a knife from both sides. Care should be taken not to cut the middle fork of the fish. Then cut the breast of the fish with the edge of the knife. Now take out the fish oil with that cut part. Now take a chopping board or bread pan. Put the fish on it and use a knife to pick up the fish from the middle fork.

3. Now take some water in a big pot. Now put the fish head and the fish in that pot and boil them a little. Care should be taken not to break the head.
Or, in a baking tray, boil the fish with the head, fish and a little water in the oven.

4. After the fish is cooked, drain the fish from the water. Place the fish on the chopping board. Turn the fish upside down and cut lengthwise over the center of the fish. When cut, the fish can be seen or felt by the hand.

5. Now carefully remove the fish bone with the edge of the knife, so that the fish does not break. Again you can feel the thorns between these two fishes with your fingers. Now cut the fish lengthwise over this fork and take out the fork as before. Now cut the fish into 5 cm (2 inch) long pieces. Cut all the fish like this.

6. Boil the potatoes well in clean water. Then peel it and keep it sticky.

7. Cut a green lemon into round and thin slices. Make lemon rind by adding green part of lemon peel to vegetable grinder. After grating the lemon, take out the lemon juice in a bowl. Chop onions and green chillies.

8. Now heat a pan with 2 tbsp soybean oil. When the oil is hot, lightly fry the toast powder in that oil. When it’s fried, take it out and keep it in a bowl.

9. Now add the remaining oil to the pan. When the oil is hot, fry the onions and green chillies in the oil. When the onions turn brown, drain them from the pan. Continue to fry the pre-sticked potatoes in the remaining oil. Now in a bowl, take half amount of onion paste and grind it with the help of a spoon. Then add the chopped onions to the roasted potatoes in the pan.

10. When the potatoes are fried, take them out of the pan. After that, heat the pan with 1 tbsp more oil. Now fry the minced fish in hot oil, 2 tbsp tomato sauce, 1/2 tsp pepper and salt to taste for 4-5 minutes. When it is fried, keep stirring it with the rest of the beresta and green chillies and after a while add the fried potatoes. Then fry a little with everything.

11. Now, in a bowl, mix hot fish with three-fourths of hot biscuit powder.

12. Now fry the boiled fish head with a little oil in a pan. Be careful not to break any of the forks or heads while frying.

13. Take a big plate for serving. Spread the fish head lengthwise in the middle of the plate along with the fried skewers. Now spread the hot fish mixed with toast powder on the skewer in the shape of hilsa fish. Sprinkle the rest of the toast on top and cover the fish. Then flatten the toast with hands.

14. With the help of a small spoon or knife, cut the spots like scales on the fish. Serve garnished with a long slice of lemon in the center of the hilsa kabab.

Hilsa kabab is ready . Now serve it.

Recipe Notes

Hilsa kebab can be served with potato chips or roast potatoes or vegetables boiled in butter.
If you want, you can bake the hilsa kebab in the oven at 190°C (375°F) for 20-25 minutes before garnishing with lemon.