Delicious Fish Kebabs Recipe with Roasted Brinjal Dip
If you’re craving something that’s light, flavorful, and packed with protein, this Fish Kebabs Recipe with Roasted Brinjal Dip is the perfect pick. Made with boneless sole fish, fresh herbs, and a touch of spice, these kebabs are both wholesome and irresistibly delicious. The combination of minced ginger, garlic, lemon zest, and Parmesan gives them a unique balance of zest and richness. Shallow-fried to golden perfection, each kebab offers a crispy outside and a soft, flaky center that melts in your mouth.
To complement the kebabs, a smoky roasted brinjal (eggplant) dip adds an earthy, creamy contrast. The brinjal is roasted over an open flame until beautifully charred, then mashed and blended with garlic, hung curd, coriander, and a hint of chili for that perfect touch of heat. Together, the fish kebabs and brinjal dip create a restaurant-worthy pairing that’s as nourishing as it is delicious—ideal for lunch, dinner, or even a special gathering.
Easy Homemade Fish Kebabs with Smoky Eggplant Mash
Bring the flavors of coastal cooking to your kitchen with this easy homemade Fish Kebabs recipe served alongside a smoky eggplant mash. This dish celebrates the freshness of fish, enhanced by the warmth of cumin, ginger, and lemon juice. The mixture of breadcrumbs, Parmesan, and egg binds everything together beautifully, giving the kebabs a tender yet crisp texture. They cook quickly, making them a great option for busy weeknights when you want something healthy and satisfying.
The smoky eggplant mash (brinjal dip) elevates this dish to gourmet levels. Roasted to perfection and mixed with tangy curd, garlic, and fresh coriander, it’s the kind of side that turns simple fish kebabs into an unforgettable meal. Serve everything hot, garnished with lemon wedges and a sprinkle of herbs, and enjoy a dish that combines comfort, nutrition, and bold Mediterranean-style flavor in every bite.
Click here to check Chapli Kebab Wrap Recipe
Fish Kebabs Recipe
4
servings25
minutes20
minutes280
kcalIngredients
Brinjal (Eggplant) – 1 large (about 350 g)
Minced Garlic – 1 tsp
Hung Curd – 2 tbsp
Chopped Coriander – 2–3 tbsp
Minced Fresh Red Chili – 1–2
Chopped Tomato – 2 tbsp
Salt – ½ tsp
Olive Oil – 1 tbsp
Boneless Sole Fish – ½ kg
Chopped Onions – 2–3 tbsp
Minced Ginger – 1 tsp
Minced Garlic – 1 tsp
Lemon Juice – 1 tsp
Cumin Powder – 1 tsp
Lemon Zest – ½ tsp
Breadcrumbs – 3 tbsp
Grated Parmesan – 1–2 tbsp
Egg – 1
Chopped Coriander – 2 tbsp
Salt – as required
Oil – for shallow frying
Directions
Lightly oil the whole brinjal and roast it over an open flame until the skin is charred and the flesh is soft.
Allow it to cool, then remove the charred skin.
Mash the brinjal with a fork and mix in minced garlic, hung curd, coriander, red chili, tomato, salt, and olive oil.
Combine well and serve at room temperature alongside the fish kebabs.
Coarsely mince the fish in a food processor.
Add onions, ginger, garlic, lemon juice, cumin powder, lemon zest, breadcrumbs, Parmesan, egg, coriander, and salt.
Mix well and let the mixture rest in the refrigerator for 30 minutes.
Shape into small cakes or flat kebabs.
Shallow fry in hot oil until golden brown and cooked through.
Serve hot with the brinjal mash.