Many of my friends asked me why I had stopped writing. Surprised, I said I had not but then soon realized that it was indeed more than a month since I posted something! How time flies .... As the mom of an infant, I had foolishly assumed that once I was out of the diaper changing circle, life would be a piece of cake and that it would be easy to go back to my normal peaceful life. How naive was I... I also realized that the writing part is actually more difficult than cooking. I guess moms can hardly escape from cooking... "How will I teach healthy eating habits to my kid if I don't give her home-cooked food?" -- the paranoid mom in me thinks. So, here I am most of the days, rushing around the kitchen frantically after a full day's work to present a decent meal for my toddler.
But the things I cook on those days are not always out of the ordinary that I can write about and even if they are, who has the energy to write when I am asleep (or should I say unconscious) while trying to put the little one to bed. Anyways, while celebrating Father's day, this weekend I cooked a special meal for the toddler's dad and a very dear friend. And one of the star dishes was the 'Maacher Chop (Fish meatballs). I thought I have to share this on my blog!!
Ingredients:
(Make 10-15)
Flounder fillet - 5
Yellow onions chopped - half
Crushed garlic - 2 cloves
Ginger paste - 1 tbsp
Red potatoes (Boiled) - 4
Turmeric - 1tsp
Garam masala - 2tsp
Paprika - 2 tsp
Sugar - a pinch
Salt to taste
Oil as required
Egg - 1
Breadcrumbs - as needed
In an iron wok, I added about 5 tbsp of oil and added the crushed garlic, yellow onions and ginger and cooked for about 4 minutes. To this, I added the fish fillet and tried mashing the fish with a spatula, cooking it at the same time. After cooking the fish for about 6 minutes, I added the remaining spices (Salt, turmeric, garam masala, paprika) and cooked the entire mixture until it was as dry as a stuffing.
To the above fish mixture, I added the boiled potatoes, mashed them and shaped them like short sausages. Each one was dipped in whisked egg and a coating of breadcrumbs was applied. The fish balls were then deep fried and served with mustard dip (Kashondi), the traditional Bengali way. Need I say how it tasted? All you fish lovers try it and let me know!
