Print
Fish Tikki
These are pan toasted cutlets made of fish and potato mash with spices.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 persons
Author indrani
-
4 to 5
pieces
of fish
-
2
onions
2 chopped finely
-
2
potatoes boiled
-
1
tbsp
ginger garlic paste
-
4
green chillies
chopped
-
1/2
cup
coriander leaves
-
3
tbsp
besan
-
garam masala
roughly crushed ilaichi,black pepper,cinamon,laung
-
2 to 3
ilaichi
-
2
bay leaves
-
1
lemon juice
-
salt
as per taste
-
sugar
1/2 tsp (optional)
-
4
tbsp
oil
Boiling the fish
-
Take 3 cups of water in a skillet and add bay leaves(tej patta),
-
cardamom( 2 to 3 chhoti ilaichi),lime juice, salt and fish pieces
-
bring to a boil and cook for 5 minutes till the fish gets cooked and becomes tender.
-
Strain the water and remove the bones slowly.
-
mash the boiled fish with hand
Preparation
-
heat oil in a kadai
-
add garam masala,
-
add chopped onions and fry till golden
-
add chopped green chillies.
-
add ginger garlic paste
-
add jeera powder.
-
add the fish.
-
mix thoroughly
-
add salt and sugar(optional)
-
saute and cook with constant stirring unless the mixture leaves the kadai.
-
add chopped coriander leaves
-
add besan and fry again on low flame.(you can add little oil if you feel the mixture is becoming too dry).
-
take out from the kadai and cool.
Making tikkis
-
wet your hand in water and make small tikkIs with the mixture.
-
if the mixture is little wet then roll it over some corn flour or maida.
-
add some butter or oil in tawa.
-
cook the tikkas until brown on both the sides.
-
serve with salad.