You may have eaten plenty of meat jali kebab, but have you ever tasted jali kebab made with hilsa? If you want to serve the Bengali favourite a little differently, this dish could be a great choice.

Hilsa jali kebab can be served at lunch, as an afternoon snack or to guests. It is not hard to make and needs only a few ordinary ingredients from the kitchen. If you want something different from hilsa, give it a try.

First, boil the hilsa with a little salt and water. When it cools, pick out the bones carefully and separate the flesh. Then boil potatoes, peel them and grate them.

In a large bowl, mix the deboned hilsa, the grated potato and all the other ingredients except the egg. Make sure the mixture is soft and smooth. Rub a little oil on your hands and shape kebabs to the size you like. Leave them for about 30 minutes so that the mixture sets a little.

Meanwhile, break an egg into a bowl, add 1 tablespoon of water and beat well. Heat enough oil in a karahi over a medium flame. Dip each kebab well in the egg mixture and put it into the hot oil. Fry, turning both sides, until the outside is a nice golden colour and lightly crisp.

When fried, drain the oil and transfer the kebabs to a serving dish. Serve the hilsa jali kebab hot with onion rings, cucumber, tomato or any salad you like.

Source: Jagonews24. First published in Bengali on The Agro News.