Ingredients

Hilsha Fish - 1
Potato - 2 medium
Green Chilies - 6/7 (or as you like)
Onion (medium) - 2
Coriander Leave -  as needed
Tomato Paste/ Sauce - 2 tsp
Bread Crumb - 3/4 cup
Ginger Paste - 1.5  tsp
Garlic Paste - 1.5 tsp
Vinegar - 2 tbsp
Salt - as needed
Tasting Salt - 1 tsp
Cooking Oil - as needed
Black Pepper - as needed

Method

Boil water in a large sauce pan. Add 1/2 tsp ginger paste, 1/2 tsp garlic paste, vinegar in the water while boiling. Now clean the shells from the body of the fish and put the whole fish in the boiled water.  When the fish becomes tender, separate fish from its body/ bones. Fry the fish body structure (from head to tail) and keep it aside. Now heat oil in a deep frying pan and fry chopped onion until the onions get golden brown. Now add the rest of ginger and garlic paste, chopped green chili, and tomato paste, and stir for a while . Add fish and smashed potatoes in the pan, stir, and then add bread crumb, salt, tasting salt, black paper, and coriander leaves. Stir until the fish color gets golden brown. Fish Kabab is done.

Decoration: Following the picture, decorate the fish kabab so that it would look like a whole fish. You may add tomato ketchup, potato chips or fried potato pieces for additional decoration.

Ingredients

Shrimp (large) -  8 pieces
Thai Green Curry Paste - 2 tbsp
(available in Asian stores)
Cucumber - 1
Coconut Milk - 1 cup
Cooking Oil
Lemon Grass - 1
Cilantro - to garnish

Method

Cut Lemon Grass in smaller pieces. Boil 1 glass of water, add lemon grass, and cook in low heat to make a stock. Heat oil in an wok, add Thai green curry paste. When it starts sizzling, add the stock and bring to a boil. Add peeled shrimps and cook in low heat until shrimps get pink color. Add coconut milk and cook until there is no extra water.

Take a cucumber, seeded, and sliced into 1 inch linear slices, and mix properly with the shrimp. Stir for couple of minutes. Garnish with chopped cilantro before serving.