Thursday, January 29, 2015
Fish Croquette / Machher Chop
Fresh Trout or Tilapia Fillet - 1 lb (lightly steamed with a little salt and turmeric)
Yukon Gold Potato - 1 (lightly sleamed with the fish fillet), cooled and grated
Red Onion - 1, finely chopped
Garlic - 3, minced
Green Chili - 2, finely chopped
Ginger - 1 inch, grated
Oil - 1/2 tbsp
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Homemade Garam Masala Powder - 1 tsp
Sugar - 1 tsp
Cilantro - a handful, chopped
Raisins - a handful
Roasted Peanuts - a handful
Lemon Juice - half lemon
Egg - 1
Salt- a pinch
Red Chili powder - a pinch
Whole Wheat Bread Crumbs or Coarse Corn Meal - 1/2 cup
Peanut oil for shallow frying
Heat oil in a pan. Add the minced garlic cloves. Immediately, add the chopped onion and green chilies and cook on medium low heat till the onion gets soft and starts to caramelize. For better taste, this has to be done on low heat and till the onion begins to get brown and slightly crispy. In between, when the onion is half cooked, add the grated ginger.
Now add the mashed potato, mashed steamed fish, salt, sugar, turmeric, red chili powder, garam masala powder and cook on low fire for 5 to 10 minutes till the mixture comes together as a smooth dough. Mix the chopped cilantro, lemon juice, peanuts and raisins and keep aside to cool down.
Heat a cast iron pan and add some oil for shallow frying. Beat the egg with salt and red chili powder.
Take a small ball of mixture, press it a little to form a patty. Dip it in the egg wash, roll in bread crumbs/corn meal and shallow fry till golden brown on both sides. Serve with raw onion, ketchup and mustard sauce.