2 medium sized tins of Tuna fish (or any other fish, boiled and mashed with the bones removed !)
2 small potatoes, boiled and mashed.
Half a cup cooked green peas
2 medium onions, finely chopped
1 inch ginger finely mined
4 cloves garlic, finely minced
3 green chillies, finely chopped
3 spoons cilantro finely chopped
Jeera powder, 2 spoons
Coriander powder, 2 spoons
Turmeric, 1 spoon
Red chilli powder 1 spoon (or according to taste)
1 spoon garam masala
2 spoons tomato paste (optional)
salt to taste
2 eggs, beaten well
Bread crumbs, 2-3 cups
Oil for Deep Frying
How to Make Scrumptious Fish Chops
Heat a spoon of oil in a skillet and fry the fish for about 10-15 minutes, adding a little of all the masalas (add garam masala in the end) till the fish becomes slightly dry and golden brown. Take it out of the skillet and place in a large shallow dish. Take some more oil, heat it and then fry the onions till golden brown.
Add the ginger, garlic and fry for a couple for minutes.
Add the rest of the powders(add garam masala in the end) and fry some more. Then add the tomato paste, cilantro, green chillies and fry till you can see the oil separate.
Turn off the heat. Now, add this onion masala along with the mashed potatoes to the fish in the shallow pan and knead well. Do not add too much of the potato. Add just enough to bind the fish together or you will not get the taste of the fish.
Shape this fish mixture into chops.
Then dip in the egg mixture, then in bread crumbs placed in a shallow bowl. Dip in egg again, then again in the bread crumbs and deep fry till dark brown.
Drain on paper towels. Serve hot on a bed of lettuce, with raw onion rings soaked in lemon juice, lemon wedges and ketchup.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.