Made Katla machher chop or fish chop to greet my friends and relatives who all are coming to my house for Bijoya. Bijoya Dashami in Bengal is being celebrated on 10th day of the Puja and it marks the end of Durga puja. But for foodie like bengalis, it is again another way to celebrate food.
As a child, we used to go to our neighbour and relative’s house and offer a pronam to the elderly people. Then we were being served home made delicacies like ghoogni, nimki , narkol naru and chhapa and various other items. Now a days, it is mostly phone through which we wish bijoya dashami to relatives, but still, I prepare some snacks for my friends, in case they turn up. People would definitely like Katla machher chop, I am sure.
While this recipe is a bit elaborate, I have one quick machher chop recipe in my blog as well.
Ingredients for Katla machher chop
- Katla fish – 250 grams
- Onion – 2, chopped finely
- Ginger paste – 1 heaped tbsp
- Garlic paste – 1 tsp
- Green chili – as per taste, chopped finely
- Bengali bhaja moshla ( cumin seeds, fenugreek seeds , coriander seeds and dry red chili, dry roasted and grind to a powder)
- Salt, Sugar , black pepper powder
- Kishmish or raisin – 2 tbsp
- Potato – 6, big
- Sha jeera – 1/2 tsp, Ajwain seeds – 1/2 tsp
- Bread crumb – as required
- Eggs – 2
- Oil for frying
How to make Katla machher chop
Boil the fish pieces with a pinch of salt and remove the bones completely. Mash the fish a bit.
Pressure cook the potatoes. When it is cooled down a bit, remove the skin and mash it with a masher. Keep aside.
In a pan, heat 2 tbsp of oil.Then add the garlic paste. Fry for a minute, then add the ginger paste. Stir.
Next add the chopped onion and fry till the onion become translucent.
Next add the salt, sugar and the bhaja moshla. Mix well.
Add the fish mash and fry continuously for 10 minutes. This is required to get the correct fish stuffing for the chop.
When the fish mash or stuffing is ready, it will come out of the pan. Adjust the seasoning and keep aside.
In the same pan, add some more oil. When it is hot, add the sha jeera and ajwain seeds and stir for 30 seconds. Now add the mashed potatoes with a pinch of salt and stir. This potato mash will be used to make the casing, so it has to be dry . It will take another 10 minutes atleast on medium to low heat. Remove from heat and cool it completely.
To make the chop, take a small ball sized potato and press at the centre to make a bowl. Now put the fish stuffing inside, place a kishmish at the top and then seal it again with the potato. Prepare all the chops this way.
Now it is time to cover it with bread crumbs. In a bowl, take the egg with a pinch of salt and pepper powder. Spread the bread crumb after mixing a pinch of salt and pepper powder to it as well.
Drop one chop into the egg mixture, then place it into the bread crumb mixture. Roll it so that it is properly covered. Do it for all.
I made all of them and then kept them in the refrigerator.
To fry the chop, you can wither shallow fry or deep fry, choice is yours. I did shallow fry some. To do this, I have taken a flat pan and heat some white oil onto it. Then fried the chops as shown here.
You can deep fry the chop as well. For this, I have taken some white oil in a deep pan and then fried the chops in batches as shown here.
Remove the chop when it turned golden in color.
Serve with some tomato ketchup or kasundi.