Tuesday, July 28, 2015

Macher Chop (Fish Croquettes)..............From the streets of Kolkata

Bengalis and Fish are inseparable. There's a very renowned saying in Bengali "Mache Baate Bangali" which means Fish and Rice make a Bengali. Being in India this year we can enjoy so many different varieties of fishes. Although we used to get some of the popular varieties in Portland(USA) too but they would be frozen :(

Monsoons are in full swing in India now. So, our tea time demands for some snacks specially some "Tele Bhaja" (deep fried snacks). If you are in Kolkata then you're in the hub of street foods. Every evening you can find various stalls at every nooks and corners of the streets. You can easily devour them standing at the stalls but making them at home gives you an immense pleasure and what more they come out hygenic too.

"Chop" is nothing else but a Cutlet or Croquette. It  is a small, cylindrical or round shaped, stuffed with minced meat and mashed potatoes or mixed vegetables. It is then dipped into corn flour batter, rolled in breadcrumbs and then deep fried. "Macher Chop" or "Fish Croquette" is a very common snack in our home. We both love them with finely sliced onions, cucumbers, tomatoes and ketchup. These croquettes can be prepared using many kind of fishes but I prefer Katla than anything else.

It doesn't matter whether its a vegetarian or non-vegetarian chop, it will have its own unique taste and equally tempting too. These serve as a great appetizer and a complete party pleaser. So, let's start with the recipe:


1. Fish: 500 gms
2. Garlic (finely chopped): 1 tbsp
3. Whole Garam Masala
4 . Potatoes(medium sized): 2
5. Onions(finely chopped): 1/2 cup
6. Green Chilies(finely chopped): 1-2
7. Ginger-Garlic Paste: 1 and 1/2 tbsp
8. Red Chilli Powder: 1/2 tsp
9. Cumin Powder: 1/2tsp
10. Garam Masala Powder: 1 tbsp
11. Cilantro (finely chopped): 1/4 cup
12. Mint (finely chopped): 1/4 cup
13. Salt to taste
14. Cornflour: 2 tbsp
15. Water: 1 cup
16. Breadcrumbs for coating
17. Oil for frying + 1 tbsp


1. Wash the fish pieces thoroughly.

2. Take water in a heavy bottomed pan and boil the fish pieces with finely chopped garlic, salt and whole garam masala. As the water boils you'll see scums floating, discard that. Cover the lid of the pan and let it boil for 15-20 mins on medium heat.

3. Take out the fish pieces from the broth and let them cool down. Take out the bones from the pieces (if using fish pieces with bones) and mash them.

4. Heat 1 tbsp of oil in a pan and then add finely chopped onions. Once the onions becomes translucent add ginger-garlic paste. Fry them until the raw smell disappears.

5. Add the mashed fish pieces in the pan and cook it for 2-3 mins.Now add in the salt, red chilli powder, cumin powder and garam masala powder. Mix well.

6. Now add the peeled and mashed potatoes to the fish mixture. Let it cook for another 2-3 mins.

7. Now add the finely chopped cilantro and mint leaves to the mixture and mix well.Once done remove the pan from heat and allow the mixture to cool down.

6. In a small bowl take cornflour and mix it with water to make thin batter. 

7. Take small amount of mixture in your hand and give it a cylindrical or round shape. Dip the chop in the cornflour and water batter and then roll it on breadcrumbsRefrigerate the chops for 15-20 mins.

8. Repeat the process so that the chops gets coated with breadcrumbs twice. 

9. Heat oil in a heavy bottomed pan or medium-high heat. Once the oil is hot enough fry the chops till you get a nice golden-brown color. Remove the chops on a plate lined with paper towel to soak the excess oil.

10. Serve it with tomato ketchup, salad or kasundi (bengali mustard sauce).


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