Mackerel Kebab or Fishcake, Nani Maya's
Machli ke Kabab (Bangra or Bangda Machli)
This recipe was given to me by nani Maya, mother of a dear friend of mine. These kebabs are easy to make and very delicious, give them a try! Makes about 16-18
450 gm. tinned or smoked mackerel (fish)
2 medium potatoes,
1 large onion
1/2 inch piece of ginger
2 cloves garlic (optional)
1 green chilli, stalk removed (amount can be adjusted to taste)
1 tbs. oil
1 tsp. (or less) chilli powder
1 tsp. sugar
1 tsp. cumin powder or seeds
1 tbs. plain flour
1 tbs. chopped coriander leaves (optional)
1 tsp. Garam Masala
2 eggs*, lightly beaten
Couple of slices of bread*, to make 1 cup breadcrumbs (optional)
Oil for shallow frying.
*You can make these kebabs without breadcrumbs, as shown in pictures. The crumbs give extra crispness. If omitting crumbs, you will not need eggs either.
Boil potatoes in their skin, peel and mash. They can be steamed in the microwave for 10 minutes.
Drain and mash fish.
Peel ginger, garlic (if used) and onion.
Chop onion, ginger, garlic, green chillies finely by hand or all together in a food processor. You can chop/grate them by hand.
Break up a couple of slices of bread in a food processor and whiz for a few minutes, until crumbed. You can grate or crumble bread by hand into very fine crumbs, if you do not have a food processor.
Heat 1 tablespoon oil and fry onion, ginger and green chilli mix until lightly brown.
Add mashed fish, chilli powder, sugar, cumin powder/seeds. Mix well and fry for another minute.
Add flour, mashed potatoes, coriander leave and garam masala. Mix well. Adjust seasoning to taste.
Shape into small hamburgers or pear drop like shapes.
Dip each disc into beaten egg and coat with breadcrumbs.
Shallow fry on both sides, until brown and crisp.
Serve hot with Green Chutney.
They can be made in advance and then re-heated in a hot oven, spread out on a baking tray.
Other fish can be used instead of mackerel.
Fresh cooked fish can be used instead of tinned fish.