Ingredients :
1 kilograms fish fillets
2 cup egg
2 teaspoon garlic paste
6 pieces green chilli
2 cup onion
3 teaspoon turmeric
2 teaspoon garam masala powder
1 teaspoon sugar
1/2 medium ginger
1 cup potato
4 tablespoon bread crumbs
1 tablespoon ginger paste
1 cup mustard oil
2 bunches coriander leaves
2 teaspoon red chilli powder
salt as required
2 teaspoon cumin
How to make
Step 1- Boil the fish fillets
To start with this lip-smacking snack, first, clean the fish fillets. Season the fish fillets with turmeric and salt and boil it in the pan with water. After 5 minutes, take out the fish, drain the excess water and keep aside until further use.
Step 2- Saute onion with ginger, garlic paste and add fish fillets
Now, heat oil in a pan and add in it chopped onions pieces. Saute for 2-3 minutes, till the onions lose colour. To this add ginger paste, garlic paste and chopped ginger pieces. Saute for another 4-5 minutes. Once done, add the boiled fillets in the pan and cook for 5 more minutes.
Step 3- Prepare the fish mixture
In the mixture also add mashed boiled potato with sugar and salt. Mix well to combine all the ingredients well. Add in turmeric, cumin, garam masala powder, red chilli powder, green chilli and chopped coriander leaves. Mix well, cook for 5 minutes and then turn off the heat. Let the mixture cool.
Step 4- Coat fish patties in egg and breadcrumbs and refrigerate
Now, give the fish mixture the shape of a patty (long, circular, whatever you like). Roll these patties in breadcrumbs and leave undisturbed for 10 minutes. Meanwhile, beat an egg in a bowl with water and salt. Now, dip each fish patty in this beaten egg mix, coat again in breadcrumbs. Refrigerate the patties for 15-30 minutes.
Step 5- Fry the chop and serve hot
Finally, in a pan heat oil. Once the oil is adequately heated, gently slip in the prepared fish patties. Deep fry on both sides to cook evenly. Take out on an absorbent paper to drain excess oil. Transfer in a serving dish and serve hot.
-Weekend Plus Desk
