Saturday, 27 June 2020

Macher Chop / Fish Chop


This is a popular dish of Bengal. It’s served during occasions / celebrations as starter or with evening tea / cha, when the family and friends comes together for an informal meeting / adda which is a quintessential part of Bengal
Macher chop is made with any big size fish like Rahu, Katla, Bhetki, Aar mach etc. the fish is boiled with salt and turmeric, deboned and mashed. Boiled potato is used for binding the mixture. Fish and the potato are cooked with spices and a lemon size portion of the mixture is taken, it’s given an oval shape, dipped in egg and coated with bread crumbs. It’s then fried until golden brown in colour. It’s served with mustard dip / Kasundi and tomato ketchup along with some sliced cucumber and onion. 




Ingredients 
250 grams Rahu or Katla or Bhetki or any big fish with less bones.. boiled with salt and 1/2 tsp turmeric. Debone the fish and mashed 
1 big size Potato boiled and mashed 
1 medium size Onion chopped 
2 Green Chillies chopped 
1 tsp chopped Coriander leaves - optional 
1/2 tsp Ginger paste 
3/4 tsp Garlic paste 
1/2 tsp Cumin Seeds 
Salt to taste 
1/2 tsp Sugar
1 tsp Chilli powder 
3/4 tsp Cumin powder 
3/4 tsp Garam Masala powder 
1/4 tsp Chaat Masala 
1 Egg beaten with little salt
3/4 to a cup of Bread crumbs 
1 tbsp Mustard Oil 
Oil for frying



Method 
Take a pan, add mustard oil, add the cumin seeds, let it crackle. Add the onion, chopped greeen chillies, ginger paste, garlic paste, salt and sugar. Stir and sauté the ingredients for 2 minutes or until the onions become soft and translucent. 
Add the mashed fish, mashed potato, chilli powder, cumin powder and garam masala powder. Stir and cook the ingredients on low medium flame until all the ingredients bind together. We can add 1 tsp chopped coriander leaves - (optional). 
Take a small portion of the mixture, roll and check if it’s forming a ball. Remove the mixture from the flame and allow it to cool. 
Take 1/2 of the bread crumbs on a plate. 
Take lemon size portion from the fish mixture. Give it a oval shape, repeat the process. Now take a oval shape chop and dip it into the beaten egg, remove and coat the chop with the bread crumbs. Once when one round of coating is done, repeat the process of coating the chops with egg and bread crumbs again for the second time. Take oil in a kadai / wok. Let the oil heat up, on a low flame fry the chops until golden brown. Once the chops are fried, remove the chops on the paper towel. Sprinkle the Chaat masala on the chops. Serve the chops with cucumber, onion, mustard dip / Kasundi and tomato ketchup.



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