Hilsa kebab
- 2 medium-sizes hilsa
- 2 potatoes
- 1 lime
- 1 lemon
- ¼ cup chopped onion
- 2 green chillies ,chopped
- 1 cup biscuit crumb
- ¼ cooking oil
- 1 tablespoon tomato catsup
- ½ teaspoon ground black pepper
- Salt to taste
Scale and rinse the
fish.keeping head with the backbone 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 potatoes ,peel and
mash.
Boil the fish fillets in
small amount of water till cooked. Flake the flesh of fish and fick the bones.
 |
| (Slice) |
Slice the lime thinly
for decoration .great the rind of the lemon and squeeze the juice from it.
Fry the crumb lightly in
1 tablespoon of oil. Heat 2 tablespoon of oil and fry the onion and chillies.
Drain off the oil and spread the onion on absorbent kitchen paper. Place the
mashed potatoes in the pan and fry for 5-8 minutes. Take out from the pan.
In the frying pan heat 1
tablespoon of oil, add the fish, tomato catsup,black pepper, lemon juice, lemon
rind and salt. Fry for 5-10 minutes. Add potatoes, onion and three- fourth of
the crumb.
 |
| (Special hilsa kebab) |
In a serving dish place
the dead with bone. Arrange the flaked cooked fish over the bone giving the
shape of hilsa. Cover the top of the fish by spreading crumb on it. Press
lightly and evenly and with the edge of a spoons handle make dent on the hilsa
kebab to give an impression of scales.
Bake at 180 degree c(
350 degree,F) for 20-25 minutes. Decorate kebab dish with the lemon slices and
potato chips.
Finally : Serve hilsa kebab at a dinner party.
