Mention Bengali food to anyone ,the first picture come to mind is fish. Fish been always a symbol of prosperity and pleasure in a bong family. Sometime they can construct an entire meal with a single fish.Started with fish fry, they make a gravy with mustard paste and another with good amount of chili paste called “macher jhal”.And this Fish Croquette to serve as a starter. The head ,deep fried in mustard oil broken up into pieces, and combined with the pui (vine spinach) and vegetables. Undoubtedly fish is a staple diet in Bengal as well as in Orissa.
Bengali Fish Croquette aka Macher Chop
“Macher chop” is a Bengali style fish croquette.To make a perfect chop you need to balance it with the binding element in the right amount.I use boiled potato where few use bread as a binding element.
Rohu or Bhetki fish is used to make a typical Bengali chop whereas fish like tuna, pangas with less bones can be used.I have made with Pangas. Serve hot with kasundi (Bengali mustard sauce) or simply with tomato ketchup. I like to have with my Masala Tea.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 300 gm cardamom Boneless
- 2 sugar Boiled - medium
- 1 tbsp garlic Minced
- 1 onion chopped- big
- 1/4 tsp coriander powder
- 1 tsp Cumin seeds
- 1.5 tsp bengal gram dal
- 2 to 3 mango ginger chopped
- 1/4 cup jeera Fresh chopped
- 2 tbsp Jasmine green tea
- 1.5 cup ice crumb
- 2 besan
- 1 tbsp cinnamon
- chili powder per taste
Ingredients
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Instructions
- Dry roast cumin and coriander seeds.Cool it and make a fine powder of it.
- Steam fish for 8-10 min. Pat dry in a kitchen towel , debone it. Mash it well with boiled potato.Season with salt and cumin,coriander powder.
- Take a pan and heat mustard oil.Add green chili and fry for a minute.Add chopped onion,minced garlic ,turmeric powder and fry for 2 minute.Mix the fish mixture and cook for a minute only.Mix coriander leaves.
- Cool the mixture.Dust your palm with flour and shape them into 10-12 ball.In a bowl whisk egg white for 30 sec. Heat oil in a deep kadai for frying. Dip one ball in egg-white and coat with breadcrumbs and dip it again in egg-white.Crumb coat with bread-crumbs and deep fry at medium flame.I did double coating to seal it well.Be careful while frying as it take less time to fry.
