Bangali mane Gaan (Music), Naach (Dance), Abritti, Khawa-Dawa and none of the Addas ends without Khawa Daw. Out of many delicacies, one of the easiest and the most popular starter is Macher Chop. Whether it’s a rainy evening or Durga Pooja road side stalls, Macher Chop served with Cucumber-Onion-Kashundi salad is always a hit dish, at for Bengalis.
Prep Time: 11-15 minutes
Cook time: 26-30 minutes
Serve: 4 persons
Ingredients for Macher Chop Recipe
o Boneless Fish fillet (Tuna/Bhetki/Rohu): 500 grams
o Oil: 2 TSP
o Onions: finely chopped 2 medium
o Potatoes: boiled and mashed 2 large
o Fresh coriander leaves: chopped 2 tablespoons
o Green chillies: finely chopped 2-3
o Raisins: 1 TSP
o Salt to taste
o White pepper powder: 1/2 TSP
o Turmeric powder: 1/4 TSP
o Vinegar: 1 tablespoon
o Eggs whisked: 2 PCS
o Bread crumbs: 1 cup
Clean, wash and pat dry boneless fish fillet. Steam on medium heat for three to four minutes. Cool it and flake flesh. Heat two-tablespoons of oil in a pan and add chopped onions and sauté till light golden brown.
Remove from heat and add flaked fish, mashed potatoes, chopped fresh coriander leaves, green chillies, raisins, salt, white pepper powder, turmeric powder and vinegar. Mix thoroughly and divide into ten equal portions.
Shape into either cylindrical or round patties of half-inch thickness. Dip the patties in whisked egg, coat with breadcrumbs. Heat sufficient oil in a Kadai and deep fry fish chop till golden brown. Remove and place onto an absorbent paper. Serve hot and enjoy Macher Chop with a dip into Kashundi & cucumber-onion salad.