Macha Chop

Instructions

1. 1

   Boil Fish and Potatoes

   • Place the fish pieces and whole potatoes in a pot. Add enough water to cover them completely.
   • Add 1/4 tsp of the turmeric powder and 0.5 tsp of salt (the portion for boiling).
   • Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork-tender and the fish is cooked through and opaque.
   • Drain all the water thoroughly using a colander. Let the fish and potatoes cool down to room temperature.
2. 2

   Prepare the Filling

   • Once cooled, peel the potatoes and mash them in a large bowl until smooth.
   • Carefully flake the boiled fish, meticulously removing any bones and skin. Add the flaked fish to the mashed potatoes.
   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
   • Add the ginger and garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the green chillies, the remaining 1/4 tsp turmeric powder, red chilli powder, and cumin powder. Sauté for 30 seconds.
   • Transfer this sautéed masala to the fish and potato mixture. Add garam masala, chopped coriander leaves, and the remaining 1 tsp of salt.
   • Gently mix everything together until well combined. Taste and adjust seasoning if necessary. Allow the mixture to cool completely.
3. 3

   Shape and Coat the Chops

   • Once the filling is cool, divide it into 12 equal portions.
   • Take one portion and shape it into a flat, oval patty (chop), about 1-inch thick. Repeat for all portions.
   • In a shallow bowl, lightly beat the egg. In a separate plate or tray, spread out the breadcrumbs.
   • Dip each chop first into the beaten egg, ensuring it's evenly coated on all sides.
   • Immediately transfer the egg-coated chop to the breadcrumbs. Press gently to ensure the crumbs adhere well, creating a uniform crust.
4. 4

   Deep Fry to Perfection

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 175°C / 350°F).
   • To test the oil, drop a breadcrumb into it; if it sizzles and rises to the surface, the oil is ready.
   • Carefully slide 3-4 chops into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature and make the chops soggy.
   • Fry for 2-3 minutes on each side, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the fried chops and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat the process for the remaining chops.
5. 5

   Serve Hot

   • Serve the Macha Chops immediately while they are hot and crispy.
   • They are best enjoyed with Kasundi (Bengali mustard sauce), sliced onions, and a wedge of lemon.