Macher Chop Recipe (Bengali Style Fish Croquettes)
Introduction
Delight your taste buds with the exquisite flavors of Bengali cuisine through the delightful Macher Chop, which are tantalizing fish croquettes. These delectable snacks are crispy on the outside and filled with a savory, spiced fish mixture that evokes the rich culinary heritage of Bengal. Traditionally enjoyed with mustard sauce or chutney, Macher Chop is a perfect addition to your snack repertoire, making it an ideal choice for gatherings, tea parties, or simply a cozy evening at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish fillet | 500 grams |
| Onion (chopped) | 1 cup |
| Ginger (grated) | 1 tablespoon |
| Ginger (chopped) | 1 teaspoon |
| Garlic (minced) | 1-1/2 teaspoons |
| Red chili powder | 1 teaspoon |
| Green chilies (chopped) | 3 teaspoons |
| Turmeric powder (Haldi) | 1-1/2 teaspoons |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Potato (boiled and mashed) | 1/2 cup |
| Coriander leaves (chopped) | 4 tablespoons |
| Sugar | 1 teaspoon |
| Salt | to taste |
| Mustard oil | for cooking |
| Whole eggs (whisked) | 2 |
| Whole wheat bread crumbs | 200 grams |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 10 grams |
| Carbohydrates | 15 grams |
| Fat | 7 grams |
| Fiber | 1 gram |
| Sodium | 200 mg |
Note: Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.
Preparation Time
| Time Type | Duration |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 20 minutes |
| Total Time | 60 minutes |
| Servings | 15 servings |
Instructions
-
Preparing the Fish:
Begin by thoroughly cleaning the fish fillets under cold running water. Once clean, smear a teaspoon of turmeric powder and a pinch of salt over the fish pieces to marinate them slightly. You can cook the fish pieces in the microwave for 4 to 5 minutes on high or boil them in a pan with a little water until cooked through. Allow the cooked fish to cool completely. If you’re using fish with bones, carefully remove the skin and bones, then mash the fish into a fine mixture. -
Cooking the Onions and Spices:
In a heavy-bottomed pan, heat a splash of mustard oil over medium heat. Add the chopped onions and sauté them until they turn translucent and slightly golden. Then, incorporate the grated ginger, chopped ginger, and minced garlic into the pan, stirring continuously for about 3 to 4 minutes until the raw aroma dissipates. -
Mixing the Ingredients:
Add the mashed fish to the sautéed onion mixture and combine well, allowing it to cook for an additional 2 to 3 minutes. Next, mix in the boiled and mashed potatoes, along with salt and sugar. Stir thoroughly to combine. -
Incorporating Spices:
Add the turmeric powder, roasted cumin powder, red chili powder, and garam masala powder to the mixture. Fold in the chopped coriander and green chilies, mixing everything until evenly distributed. Allow the mixture to cool down completely before shaping. -
Shaping the Croquettes:
Once cooled, take small portions of the fish mixture and shape them into your preferred form—elongated patties are traditional but feel free to get creative. Set aside the shaped croquettes on a plate. -
Preparing for Coating:
In a bowl, beat the eggs with a little water and a pinch of salt to create an egg wash. On another plate, spread out the whole wheat bread crumbs. -
Coating the Croquettes:
Roll each fish patty in the breadcrumbs, ensuring they are evenly coated, and let them sit for about 10 minutes. Then, dip each patty into the egg wash once more before rolling it in the breadcrumbs to achieve a thicker coating. Set aside and repeat this process for all the patties. -
Refrigeration:
Place the coated patties in the refrigerator for about 30 minutes. This helps them firm up and ensures they hold their shape while frying. -
Frying the Croquettes:
In a deep pan or wok, heat sufficient mustard oil over medium-high heat. Once the oil is hot, carefully slide in 3 to 4 croquettes at a time, frying them until golden brown and crisp, which should take about 4 to 5 minutes on each side. -
Serving:
Once cooked, remove the croquettes from the oil and place them on a paper towel to absorb any excess oil. Serve your delightful Macher Chop hot, accompanied by slices of onion, a drizzle of homemade Dijon mustard or kasundi (Bengali mustard sauce), and Dhaniya Pudina Chutney (green chutney). They make a wonderful snack to share with family and friends, especially when paired with a warm cup of Masala Chai!
Conclusion
The Macher Chop (Bengali Style Fish Croquettes) encapsulates the essence of Bengali cuisine, blending the subtle flavors of fish with an array of aromatic spices. This recipe not only highlights the unique taste of fish but also brings a delightful crunch that will leave your guests asking for more. Enjoy this culinary experience that is deeply rooted in tradition and bursting with flavor. Perfect for any occasion, this dish showcases the beauty of Bengali cooking, making it a must-try recipe in your culinary repertoire.
