GUTI-KABAB

Ingredients

• 500 g big fish pieces (Use a large, firm-fleshed fish such as rohu, catla, or sea bass. Pieces should be large enough to yield a good amount of flesh after deboning.)
• 4 tablespoons curd (plain yoghurt) (Divided use — some for the initial paste and some for the final seasoned paste. Use full-fat, slightly sour curd.)
• 1 teaspoon ginger (Freshly grated or finely ground to a paste.)
• 1 teaspoon coriander (Ground coriander powder.)
• 2 whole chillies (Finely chopped or ground. Adjust quantity to your heat preference.)
• 3 whole cloves (Lightly crushed or ground.)
• 3 whole cardamoms (Green cardamoms, seeds removed and ground, or lightly crushed.)
• 1 tablespoon lemon juice (Freshly squeezed.)
• 2 tablespoons besam of grams (besan / chickpea flour) (Also known as gram flour or besan. Acts as a binder in the paste.)
• 2 tablespoons water (Just a little, to help bring the paste together.)
• 4 tablespoons ghee (Divided use — some for frying the paste dry, and more for shallow or deep-frying the finished balls.)
• 1 teaspoon salt (Added when making the final seasoned paste. Adjust to taste.)
• 0.5 teaspoon powdered garam masala (Use a pre-made ground garam masala blend.)
• 2 yolks egg yolks, beaten (Beat lightly in a small cup or bowl for dipping.)
• 0.5 cup bread crumbs or middlings (Fine dried breadcrumbs work well. Middlings are a coarser wheat milling by-product; use fine semolina as a substitute if unavailable.)

Instructions

1. 1Place the fish pieces into a pot and cover with water. Bring to a boil over medium-high heat and cook until the flesh is fully cooked through and flakes easily, about 10–12 minutes. Remove the fish from the water and allow it to cool enough to handle. Carefully pick through every piece of fish and remove all bones, including small pin bones. Discard the skin if desired. You should be left with clean, flaked fish flesh.
2. 2Transfer the deboned fish flesh to a large mixing bowl. Add the curd (use about 2 tablespoons here), ginger, coriander, chillies, cloves, cardamoms, lemon juice, besan (chickpea flour), and a little water. These spices are used in proportions typical for a kabab — enough to season the fish generously without any single spice overpowering the others.
3. 3Using your hands or a fork, mash and mix all the ingredients together thoroughly until they form a rough, cohesive paste. There is no need for the mixture to be perfectly smooth at this stage — just make sure everything is evenly combined and holds together.
4. 4Heat about 2 tablespoons of ghee in a wide frying pan or heavy-bottomed skillet over medium heat. Once the ghee is hot and shimmering, add the fish paste mixture to the pan. Spread it out evenly and cook, stirring and turning frequently, until all the moisture has evaporated and the mixture becomes dry and crumbly, about 8–10 minutes. The paste should no longer stick to the pan and should look toasted. Remove from heat and allow to cool completely.
5. 5Once the fried fish mixture has cooled, transfer it to a food processor or use a mortar and pestle to grind it into a finer, smoother consistency. Return the ground mixture to the bowl. Add the remaining curd (about 2 tablespoons), salt, and powdered garam masala. Mix thoroughly until everything comes together into a thick, cohesive, slightly moist paste — described in the original recipe as a 'muddy paste'. It should be firm enough to roll into balls.
6. 6Divide the paste into equal portions and roll each portion between your palms to form smooth, round balls roughly the size of a golf ball. Place the beaten egg yolks in a small cup or shallow bowl. Spread the breadcrumbs or middlings on a flat plate. Working one at a time, dip each ball into the beaten egg yolk, ensuring it is fully coated, then roll it in the breadcrumbs until evenly covered on all sides. Heat the remaining ghee in a frying pan over medium heat. Once hot, carefully add the coated balls and fry, turning gently, until golden brown and crisp on the outside, about 3–4 minutes per batch. Do not overcrowd the pan.
7. 7Remove the fried kabab balls from the pan and drain briefly on a plate lined with paper towel to absorb any excess ghee. Arrange on a serving plate and serve immediately while hot, as the crisp coating is best enjoyed fresh from the pan.