Kolkata Fish Roll

Kolkata Fish Roll

 

We eat fish in many forms like thick curry (kaliya), thin curry (jhol), batter fried, shallow fried (mach vaja), steamed version (vapa) and so on. One of the popular among them is 'fried fish'. Now in this category also we have so many variations. The simplest one is shallow fried marinated (with salt and turmeric) fish and the complicated one is 'Fish Roll'. In this recipe fish fillets will be stuffed with spicy fish and shrimp filling then they will get a coating of breadcrumbs and at last deep fry them until golden  The hard part is making the roll, except that step, everything is easy. The taste of fish roll is phenomenal. You just need to give one bite to understand its deliciousness.

 

A delectable filling of bhetki and shrimps. Rolled in a fillet of bhetki. Coated in crumbs and fried to golden is the best bite.

 

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Course Appetizer, Snacks

Cuisine Bengali, Indian

 

Ingredients:

  

Ingredients for the outer wrap of the roll

5-6 pieces bhetki fillets approximately 2 “ x 4” each

1 tsp ginger juice

Half tsp garlic juice

1 tsp lemon juice

Salt & black pepper powder as per taste

 

Ingredients for the stuffing for the roll

100 g bhetki fillets coarsely ground

12-15 small sized prawns de-shelled, de-veined and heads removed

1 tsp garlic finely chopped

1 tsp ginger finely chopped

2 medium onions, chopped.

2-3 green chilies finely chopped

2-3 tbsp coriander leaves finely chopped

1 tbsp tomato ketchup

Half tsp garam masala powder

Salt, 1 tsp red chilli powder & Sugar as per taste

2 tbsp oil

 

Ingredients to assemble the fish roll

• 2 eggs
• 2 tbsp plain flour
• Breadcrumbs for coating
• Salt, black pepper powder and red chilli powder as per taste

 

Method:

 

For the outer wrap of the roll

 

For the filling either you can grind white fish and shrimp in grinder and make smooth paste or you can finely chop them.

Flatten with a mallet. (Feel free to use a rolling pin in case you don’t have a mallet). Repeat for all the fillets.

Marinate the fillets with ginger-garlic juice, lemon juice, salt and pepper. Keep aside, an hour or so.

 

Method for the stuffing for the roll

 

Coarsely chop the prawns, keep aside.

Heat 1 tbsp oil in a pan, add the chopped onions, ginger and garlic, fry till golden. Add all of the spice powder Cook for 1 minute.

 

Add the chopped green chillies, saute for a minute or two.

 

Add the fish, prawns, red chilli powder, tomato ketchup, salt and sugar. For the filling either you can grind white fish and shrimp in grinder and make smooth paste or you can finely chop them.

 

Add the fish and shrimp paste or chopped version, cook on medium flame, add all of the spice powder.

 

Cook over a low flame, stirring occasionally, 10-12 minutes till the fish and prawns are cooked and almost all the water released has dried off.

Adjust seasonings. Finish off with coriander leaves and just a hint of garam masala powder.

 

Allow to cool to room temperature.

Add the fish and shrimp paste or chopped version, cook on medium flame, add all of the spice powder.

 

Cook over a low flame, stirring occasionally, 10-12 minutes till the fish and prawns are cooked and almost all the water released has dried off.

Adjust seasonings. Finish off with coriander leaves and just a hint of garam masala powder.

 

Allow to cool to room temperature.

 

Method to Assemble the fish roll

 

Take a fillet and place the fish-prawn filling lengthwise as in the picture and gently roll to a cylindrical roll.

Roll the fish roll over flour, dip into the egg wash and roll over breadcrumbs. Repeat for all rolls.

Keep aside in the refrigerator to set, 30 odd minutes.

Heat oil in a pan, deep fry till golden. Keep on a kitchen absorbent towel to soak up the extra oil.

Serve hot with mint chutney.