Ingredients–
- 1 cup of freshly cooked boneless fish flakes
- 2 tbsp oil
- 1 medium onion, chopped
- 1 heaped tsp ginger garlic paste
- Finely chopped coriander leaves
- 2 green chillies
- Salt and pepper to taste
- 1 tbsp fresh breadcrumbs
- 1 egg
- 3-4 tbsp butter
- Mixed herbs
Method –
- For the fish flakes, steam or boil the fish in minimum water and debone it
- Heat oil
- Add onion and sauté till translucent
- Add ginger garlic paste and cook till the raw smell goes away
- Switch off the flame
- Add this paste along with coriander leaves, green chillies, breadcrumbs, salt and pepper to the flaked fish and mix well
- Divide into 4 portions
- Cream the butter
- Sprinkle dry herbs and add some coriander leaves
- Roll it in butter paper in cylindrical shame
- Freeze it
- Cut the butter lengthwise into 4 pieces
- Flatten the fish mixture into oval shape
- Put 1 piece of butter each into the fish mixture
- Shape into oval again
- Beat 1 egg
- Dip the fish ovals into egg mixture and cook with breadcrumbs
- Deep fry till it turns a nice golden colour
- I served it with grilled potatoes and hung curd dip made with ketchup and mustard