Fish Chops
I first had this absolutely yummy stuff at a Bengali function back in Mumbai. Macher Chops, they were called and I could have half a dozen straight. I mean it. Now, seafood it is, and my big, as a matter of fact, very big weakness. How could I not get the ball rolling?
Coming to think of it, this is one recipe I'm actually very proud of. It has never failed me and somehow turns out spot on. Exactly the way I want it to!
One of the first Indian dishes that my Danish friends loved. When a 4 year old little Danish boy who doesn't know English comes up to you and says IN ENGLISH, "They taste very nice"...you know you've touched some chord somewhere. Thank you for that, Frei!
Ingredients
500 grams cleaned, mashed, boiled and drained fish, without bones (You could use any flaky fish of your choice). In Denmark, I use the fish Pengasius.
1 big mashed and peeled potato
1 teaspoon ginger garlic paste
4-5 green chillies finely chopped. (You could increase or decrease the number depending on your spice tolerance level)
1 onion finely chopped
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder (Again, alter to your taste buds)
A pinch of garam masala powder
1 tablespoon lime juice
2 teaspoons corn flour
2 beaten eggs
1 cup bread crumbs
1/2 cup finely chopped coriander leaves
Salt to taste
Oil
Method
Begin with washing and cleaning the fish. Mash it well. Now, I like to partially boil the fish so it can be easily and evenly mashed. It really depends on the fish you choose to use. Boil, peel and mash the potato well. Mix the mashed fish and potato.
In a pan, fry ginger garlic paste, onion and green chillies in hot oil on low flame until the onions completely absorb the ginger garlic paste and turn light brown. Add the potato and fish mixture and mix well. Add cumin powder, red chilli powder, turmeric powder, garam masala powder and salt. Continue mixing till the masala is evenly distributed. Take off the flame and cool.
Now add lime juice, coriander and the flour. Mix well. Knead the mixture into small flattened round or oval cakes. Dip in beaten egg. (You could add a pinch of chilli powder to the beaten egg if you like your chops a tad spicier). Roll on the bread crumbs and keep aside. Once you have finished making all the balls, cover with cling film or foil and refrigerate for at least an hour. This prevents the balls from breaking up when you are frying them.
Deep fry on medium flame until the chops turn golden brown. Serve with some hot and sweet ketchup.
Coming to think of it, this is one recipe I'm actually very proud of. It has never failed me and somehow turns out spot on. Exactly the way I want it to!
One of the first Indian dishes that my Danish friends loved. When a 4 year old little Danish boy who doesn't know English comes up to you and says IN ENGLISH, "They taste very nice"...you know you've touched some chord somewhere. Thank you for that, Frei!
Ingredients
500 grams cleaned, mashed, boiled and drained fish, without bones (You could use any flaky fish of your choice). In Denmark, I use the fish Pengasius.
1 big mashed and peeled potato
1 teaspoon ginger garlic paste
4-5 green chillies finely chopped. (You could increase or decrease the number depending on your spice tolerance level)
1 onion finely chopped
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder (Again, alter to your taste buds)
A pinch of garam masala powder
1 tablespoon lime juice
2 teaspoons corn flour
2 beaten eggs
1 cup bread crumbs
1/2 cup finely chopped coriander leaves
Salt to taste
Oil
Method
Begin with washing and cleaning the fish. Mash it well. Now, I like to partially boil the fish so it can be easily and evenly mashed. It really depends on the fish you choose to use. Boil, peel and mash the potato well. Mix the mashed fish and potato.
In a pan, fry ginger garlic paste, onion and green chillies in hot oil on low flame until the onions completely absorb the ginger garlic paste and turn light brown. Add the potato and fish mixture and mix well. Add cumin powder, red chilli powder, turmeric powder, garam masala powder and salt. Continue mixing till the masala is evenly distributed. Take off the flame and cool.
Now add lime juice, coriander and the flour. Mix well. Knead the mixture into small flattened round or oval cakes. Dip in beaten egg. (You could add a pinch of chilli powder to the beaten egg if you like your chops a tad spicier). Roll on the bread crumbs and keep aside. Once you have finished making all the balls, cover with cling film or foil and refrigerate for at least an hour. This prevents the balls from breaking up when you are frying them.
Deep fry on medium flame until the chops turn golden brown. Serve with some hot and sweet ketchup.
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