Fish Hari Pyaz Kabab

Make the perfect Fish Hari Pyaz Kabab with this great new recipe. #HappyCookingToYou #FoodFusion #Kabab #NewTalent

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  • Hara pyaz (Spring onion) 160g (approx. 1 & ½ Cup)
  • Lehsan (Garlic) cloves 5-6
  • Hari mirch (Green chillies) 4-5
  • Adrak (Ginger) julienne 2-inch piece
  • Boneless fish (Surmai/King fish) ½ kg
  • Ajwain (Carom seeds) ½ tsp
  • Lal mirch (Red chilli) crushed 1 tsp
  • Chaat masala 1 tsp
  • Haldi powder (Turmeric powder) ¼ tsp
  • Garam masala powder ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Lemon juice 1 tbs
  • Anday (Eggs) whisked 2
  • Breadcrumbs 1 Cup or as required
  • Cooking oil for frying


In a chopper,add spring onion,garlic,green chillies and ginger,chop well & take out in a bowl.

In the same chopper,add fish,carom seeds,red chilli crushed,chaat masala,turmeric powder,garam masala powder,salt & chop until well combined and take out in the same bowl.

Add lemon juice & mix until well combined.

Grease hands with oil,take small quantity of mixture (approx. 50-55g) & make kababs of equal sizes then dip into whisked eggs & coat with breadcrumbs (makes 12-15).

Can be stored in freezer for up to 2 weeks.

In frying pan,heat cooking oil & shallow fry kababs on medium flame until golden brown.

Serve kababs with tomato ketchup!

Recipe By: Salma Naeem

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