Pangash is a very common fish, everywhere this fish is available. This is almost a boneless fish. So it is easy to cut and cook. But due to its strong stinky smell almost 40 percent people doesn’t like this fish. Change the cooking system, make tikia or kabab of it. It will take around 40 minutes and too easy to make.
Pangash fish- 1 kg(without head and tail)
Chickpea /gram – 250 gram
Ginger and garlic paste- 1TBS
Chopped Green pepper – 1 TBS
Mint leaf- half cup (this is the main ingredient, which remove the oily smell of Pangash)
Cumin powder – half T spoon
Corn flour/ rice flour – 1 TBS
Salt- According to taste
Process- Cleanse the fish properly and boil with chickpea or gram, added garlic and ginger paste and salt. Then remove bone from fish, and mix , green pepper, mint leaf, cumin powder, cornflour altogether. Give a shape of tikia then fry it in deep oil.
Serve with sauce as snacks or u can serve with polau too.