Sunday, August 1, 2010

Fish Chop


Egg of Salmon fish (Rui macher dim): 100gms, properly cleaned

Wheat Flour (Moyda): 1 tablespoon

Onion (Peyaj): 1 medium size

Green chilies (Kancha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Rice (Chal): 1 teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Sunflower oil (Sada tel): for deep frying


Chop the onions finely and mix with the mustard oil, keep for 5 minutes for the onions to soften Add all the ingredients excepting the sunflower oil to the softened onions and mix well. If required add little more flour to make the mixture firm
Make small flattened balls of the mixture
Heat oil in a wok or frying pan and deep fry the balls till cooked properly. Try putting a fork through the balls; if it comes out clean,
Take out of flame and place on a kitchen paper to soak out the excess oil
Serve with tomato sauce and onions .


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