Macher Chop

Ingredients 

• 300 gms rohu fish, cut into 1 inch pieces
• Salt to taste
• ½ tsp turmeric powder
• 3 tbsps mustard oil
• 2 medium potatoes, boiled
• 2 green chillies chopped
• ½ cup chopped coriander
• 10-15 raisins
• 2 tsps bhaja masala
• 1 medium onion chopped
• 1 cup breadcrumbs
• 2 eggs 
• Tomato ketchup for serving

Method

1. Take fish pieces in a bowl, add salt and turmeric powder and mix well.
2. Heat 2 tbsps mustard oil in a non-stick pan, place the fish pieces in it and shallow-fry, turning sides, till both sides till done. Drain and keep them on a plate and set aside to cool.
3. Take the potatoes in a mixing bowl and mash them, add green chillies, salt, coriander leaves, raisins and bhaja masala. (To make bhaja masala, dry roast cumin seeds, coriander seeds, bay leaves, dried red chillies and cinnamon, cool and grind to a fine powder.) Add raisins and mix well.
4. Heat the oil remaining in the same pan, add onions and sauté till golden brown in colour.
5. Remove the bones from the fish and add the flesh to the potato mixture. Add the sautéed onions and mix well.
6. Heat remaining oil in a flat non-stick tawa. Take whisked eggs in a bowl and spread breadcrumbs in a plate.
7. Divide the mixture in equal medium sized portions, roll them into balls and flatten them slightly to shape them into tikkis. Dip in egg and then coat it with breadcrumbs and keep them on another plate.
8. Place these chops on the tawa and shallow-fry, turning sides, till the chops are golden on both sides. Drain on absorbent paper.
9. Arrange them on a serving plate and serve hot with tomato ketchup.