FISH CROQUETTES

FISH  CROQUETTES

INGREDIENTS

FISH- 250 G, BONELESS

POTATOES-3(OPTIONAL)

GARLIC -2 CLOVES, CRUSHED
GINGER- 1 INCH PIECE, CRUSHED
GREEN CHILLIES-3 CHOPPED
ONION-1 FINELY CHOPPED

CHILLY POWDER-1 TABLESPOON
TURMERIC POWDER-A PINCH
PEPPER POWDER- 1 TABLESPOON
ALL SPICE POWDER/ GARAM MASALA- 1/2 TABLESPOON

CURRY LEAVES-1 SPRIG
CORIANDER LEAVES- 1/4 CUP; CHOPPED

SALT

ALL PURPOSE FLOUR/ MAIDA- 1 CUP
EGG -3
BREAD CRUMBS- 1 CUP

OIL


FOR THE SAUCE

BUTTER- 3 TABLESPOONS
MILK- 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 1 TABLESPOON

PREPARATION

COOK THE POTATOES AND PEEL OFF SKIN.  MASH IT
COOK FISH WITH SALT , CHILLY POWDER, TURMERIC POWDER AND A PINCH PEPPER POWDER.
MINCE IT
MELT BUTTER IN A PAN
ADD ONION, GINGER, GARLIC , GREEN CHILLIES, CURRY LEAVES AND CORIANDER LEAVES
ADD 1 TABLESPOON ALL PURPOSE FLOUR TO IT.  STIRR WELL FOR HALF A MINUTE
ADD MILK AND STIRR IN MEDIUM HEAT UNTIL THE MIXTURE THICKENS
REMOVE PAN FROM FLAME
ADD MINCED FISH , MASHED POTATOES , PEPPER POWDER AND GARAM MASALA POWDER+ SALT
MOULD THEM TO CROQUETTE SHAPE WHEN COOLED( YOU CAN REFRIGERATE THE MIXTURE FOR MORE MIXING OF CONTENTS IF YOU PREFER)
SPREAD ALL PURPOSE FLOUR IN A PLATE
PLACE BREAD CRUMBS IN ANOTHER PLATE
TAKE THE BEATEN EGG IN A BOWL
ROLL THE CROQUETTE FIRST IN ALL PURPOSE FLOUR,
THEN DIP IN EGG
THEN AGAIN ROLL IN BREAD CRUMBS
HEAT A KADAI
POUR OIL
DEEP FRY CROQUETTE