Salmon Kebabs
Ingredients
- 1-2 salmon fillets; skinless weighing approximately 300gms
- 1 red onion; finely chopped
- 2 garlic cloves; grated
- 1 inch ginger; grated
- 1 green chilli; finely chopped
- ½ tsp turmeric powder
- ¾ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp garam masala
- Salt; to season
- Vegetable oil; to shallow fry the kebabs
- Lemon wedges; to serve
Instructions
- Make sure that the skin is removed from the fillets and also there aren’t any fish bones remaining inside the fillet. Wash and pat dry.
- Heat 1-2 tbsp oil in a pan; add the onions, garlic, ginger and green chillies; sauté till the onions are soft and lightly browned. Then add the spice powders, mix well and remove. Allow to cool.
- Cut the salmon fillet into chunks, blitz along with the onion mixture using a blender/food processor to get a coarse paste like consistency. Do not over blitz or the mixture will go too pasty. (If you do not have a blender, mince the salmon using a knife).
- Refrigerate the salmon mixture for about 15 minutes.
- Wet your hands lightly and divide the mixture equally into small patties.
- Heat oil in a flat pan and shallow fry the kebabs on both sides till done.
- Serve warm with lemon wedges and mint chutney.
Notes
Since salmon is an oily fish, no other binding agent was added to the mixture. But if you are using white fish, then a binding agent like potato should be added to prevent the kebabs from breaking.