(PRAWN AND FEATHER BACK FISH CROQUETTES)
The East Bengali favourite ‘chitol’ weds the West Bengali favourite ‘chingri’ in a harmony of sharp, sweet and tangy flavours.
Preparation time: 60 minutes
Serves: 4 persons
200 gm Chitol fish, boneless
100 gm shrimp paste
50 gm mustard paste
25 gm coconut paste
15 gm green chilli paste
10 gm turmeric powder
20 gm ginger paste
35 ml mustard oil
For crumbing:
3 eggs
240 gm breadcrumbs
4–5 banana leaves
Oil to fry
Salt and sugar to taste
1. |
Wash the fish. |
2. |
Add all the ingredients in a bowl and mix well. Refrigerate for 30 minutes. |
3. |
Cut the banana leaf into 6-inch squares; divide the mixture into 8 equal parcels. |
4. |
Steam the parcels for 15 minutes. |
5. |
Remove the parcel, and then remove the mixture from all the parcels, keeping each portion separate. |
6. |
Beat the egg in a bowl. Make roundels and dip each roundel in the egg wash, and coat it with breadcrumbs. |
7. |
Heat oil in a pan and fry the roundels till golden brown. |
8. |
Serve hot. |