Fish chop is a delicacy in Bengal, served as a snack or appetizer. This recipe is a simple adaptation of the original using canned Tuna, and has been tried and tested by people like us who don't have the time but want to have fish chop anyway.
Ingredients: (for 40 pieces)
- Tuna (solid white albacore tuna in water) - 6 cans, 5 ounce each
- onion - 1 large finely chopped
- Garlic ginger paste - 2 table spoons
- Chilli - 6/7 finely chopped
- Mint and Coriander leaves - 1 cup fine;y chopped
- Boiled potato - 3 large russet - mashed
- Lemon - 4 table spoons
- Dhania powder - 2 teaspoons
- Jeera - 1 teaspoon
- Chili powder - 1 to 2 teaspoon
- kala mirch - 1/2 teaspoon
- Garam masala - 1.5 teaspoon
- Anar Dana/Amchoor powder - 1 teaspoon
- Egg
- bread crumbs
Method:
1. Drain the water out of the tuna, then rinse it to get the smell off. Squeeze the water out.
2. In a skillet heat 3 tablespoons of oil, and fry the chopped onions until translucent
3. Add the ginger garlic paste and fry
4. Add the dry masala, salt to taste and half the mint, coriander leaves and fry lightly
5. Add the drained tuna and cook it until it is cooked - about 4 minutes
6. Let it cool to room temperature
7. Add the mashed potatoes, egg, the mint and coriander, lemon juice, 3 table spoons of bread crumbs. Mix thoroughly. Add salt to taste. You can add more green chilli or garam masala to make it spicier.
8. Make 2 inch wide patties and keep aside
9. In a skillet, heat two tablespoons of oil and shallow fry the patties. Turn to cook both sides. Use very little oil otherwise the patties may break.
Serve with coriander chutney or maggi sauce, with chopped onions.
Posted by: Chitra
Ingredients: (for 40 pieces)
- Tuna (solid white albacore tuna in water) - 6 cans, 5 ounce each
- onion - 1 large finely chopped- Garlic ginger paste - 2 table spoons
- Chilli - 6/7 finely chopped
- Mint and Coriander leaves - 1 cup fine;y chopped
- Boiled potato - 3 large russet - mashed
- Lemon - 4 table spoons
- Dhania powder - 2 teaspoons
- Jeera - 1 teaspoon
- Chili powder - 1 to 2 teaspoon
- kala mirch - 1/2 teaspoon
- Garam masala - 1.5 teaspoon
- Anar Dana/Amchoor powder - 1 teaspoon
- Egg
- bread crumbs
Method:
1. Drain the water out of the tuna, then rinse it to get the smell off. Squeeze the water out.
2. In a skillet heat 3 tablespoons of oil, and fry the chopped onions until translucent
3. Add the ginger garlic paste and fry
4. Add the dry masala, salt to taste and half the mint, coriander leaves and fry lightly
5. Add the drained tuna and cook it until it is cooked - about 4 minutes
6. Let it cool to room temperature
7. Add the mashed potatoes, egg, the mint and coriander, lemon juice, 3 table spoons of bread crumbs. Mix thoroughly. Add salt to taste. You can add more green chilli or garam masala to make it spicier.
8. Make 2 inch wide patties and keep aside
9. In a skillet, heat two tablespoons of oil and shallow fry the patties. Turn to cook both sides. Use very little oil otherwise the patties may break.
Serve with coriander chutney or maggi sauce, with chopped onions.
Posted by: Chitra
