Recipe & Pic Credit. Sumi
4 pieces of hake fish (I used the one with bone in middle but fillet can also be used.) wash & pat dry. Coat a baking tray with spray & cook & Place fish on tray steam fish in oven until firm. Remove the bone & skin from fish & flake the fish in a bowl.
Add the following
2 cans tuna drained
3 medium sized potatoes boils & mashed
2 small onions grated & water squeezed out
1 teaspoon Aromat (a South African Spice)
2 teaspoon green masala
2 teaspoon crushed garlic
1 teaspoon calistos prawn fish spice
1 teaspoon white pepper
1 teaspoon mixed herbs
1 teaspoon crushed black pepper
¼ cup breadcrumbs
¼ bunch chopped dhania (coriander)
4 chopped or crushed green chillies
Some chopped spring onions & fresh parsley
Mix all the ingredients together.
Form into balls & press slightly
Dip kebaabs into flour & fry in shallow medium hot oil. Drain on paper towel.
For the lemon butter sauce
60 grams butter
2 teaspoon garlic flakes
2 tablespoon clover creamy mayonnaise
3 tablespoon lemon juice (fresh one better taste).
1 teaspoon dried parsley
2 teaspoon chopped dhania (coriander) & spring onions
Boil till butter has melted. Pour over kebabs. Serve with naan, puri or roti.