Rui (or Tuna, canned orsteamed, boneless) 2 pounds
Onion grated 1/2 cup
Chickpea ﬂour roasted 1/4 cup
Cilantro fresh, chopped 1/4 cup
Chilli peppers 2 tbsp.
Ginger garlic paste 1 tbsp.
Mint 1 tbsp.
garam masala 2 tsp.
Cumin ground 1 tsp.
Coriander ground 1 tsp.
Paprika 1 tsp.
Turmeric 1 tsp.
Red pepper ﬂakes 1 tsp.
Eggs large 2
Bread crumbs 1/2 cup
Peanut oil 1/2 cup
Salt to taste
Preparation of Shami Kabab Mixture
Crumble the canned or steamed ﬁsh into small pieces. Add the grated onion, chickpea ﬂour, cilantro, chili peppers, ginger garlic paste, mint, garam masala, cumin, coriander, paprika, turmeric, red pepper ﬂakes and one egg to the ﬁsh.
Mix this all up into a smooth and mouldable mixture.
Making Shami Kabab
Divide the ﬁsh shami kabab mixture into 12 to 16 portions. Roll each portion and make shami kabas. Keep the shaped kababs aside. Set up the items for breading the kababs. Beat the egg. Spread the bread crumbs in a ﬂat plate.
Dip each shami kabab in the beaten egg and then dip it in the bread crumbs, making sure to coat all around in each step. Press the kabab gently to make sure the bread crumbs are nicely set on it. Keep the prepared shami kababs aside.
Frying the Shami Kababs:
The kababs may be shallow fried in two batches in a skillet that has enough room for six to eight kababs.
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