1 lb. canned tuna (Chicken of Sea)
1 lg. potato, boiled
2 eggs, beaten
Unseasoned bread crumbs (for cooking kabob)
2 tbsp. oil or shortening
1 med. onion, chopped

1 med. onion
4 t 6 cloves garlic
1 inch piece ginger

1 few sprigs of fresh coriander leaves
2 to 3 green chilies
1 tsp each cinnamon, cloves and cardamon powder
1/2 tsp. of black pepper
Salt to taste
2 tbsp. of raisins
2 tbsp. crushed cashew nuts (optional)

1. Empty the contents onto a plate.

2. Add all the ingredients, except first 5.

3. Mix well.

4. Chop onions well.

5. Heat oil and fry onions until brown.

6. Add fish and fry for 3 to 5 minutes until dry and cool it.

7. Add boiled potatoes into fish and mix.

8. Shape like kabobs (round or oval).

9. Dip into beaten eggs, coat with crumbs.

10. Deep fry into 1 cup oil.

Makes 10 to 20 kabobs.