Maacher Chop / Fish Cakes

Alright ...On to my second blog.... I am so super excited about blogging that i have decided to write about one of the most coveted recipes for the bongs "Maccher chop" AKA Fish chop/cutlet . Fish cutlets/chop takes me back to the days of durga pujo in bombay.Every year one night during pujo (mainly Nabami ) we used to try visiting all the famous mondols of the durga pujo in bombay .It used to be a time of great joy and fun as some bengali families in the neighborhood would get together and hire a bus and travel all these places . We kids would be dressed in our best finery and look forward to this trip the whole year. The highlight of this trip would be when baba would take us around in these mondols and try out different delicacies . The best i remember of maccher chop used too be in shivaji park in dadar in asit kakus stall ... Well that was last when i was 8 years old .

The thought of making maccher chop has forever been intimidating for me as i used to think that is something for seasoned bong cooks .well to my surprise i aced making macher chop after having a talk with my SIL moons ...(well her name is mona but i call her moons ).Moons gave me the recipe for this chop and it has been a hit with dear hubby .when i asked moons where did she discovered her palate for maccher chop ( I had to ask her as she is a Punjabi married to a bong ) to my surprise she said her love for maacher chop began in my in-laws house and made by my mom in law !!(Surprise !! Surprise!!) So here it goes...it is very easy recipe...happy eating and thanks moons


Maccher chop/Fish cakes

Fish -1 pound ( I use catfish nuggets or filet of tilapia)
Potatoes-1 pound
bread slices -2 nos
Roasted jeera powder -2 teaspoon
Garam Masala-2 Tea spoons
Chat masala-2 teaspoons ( add more according to taste)
Onion -I small -diced and fried until dark brown
Green chillies-4 nos de-seeded and chopped
Egg-1 nos ( add another if needed for the consistency)
One small bunch coriander/cilantro leaves
Hand full of cashews and raisin lightly fried in ghee
Salt
Bread crumbs-1 cup
Oil for shallow frying

1. Place the fish nuggets/filet in a on stick pan with 3 table spoons of water .Cover it and raise the heat on medium high .The fish should be cooked in its own steam about 5-8 mins and is all white .Take off from heat and cool it
2. Boil the potatoes and mash them
3. Add the fish and mash and mix with the potatoes
4. Add the fried onions, Roasted jeera powder ,Garam Masala ,Chat masala ( add more according to taste) Green chillies and salt
5. Wet the bread slices and add to the mixture.Add the fried raisins and cashews ( be sure to fry them in ghee..it lets out lovely aroma)
6. Add egg to this mix and refrigerate for 2 hours
7. Mix the whole mixture by hand and make small balls and flatten them. Roll them in the bread crumbs and keep them aside
8. Put oil in a shallow pan until hot and shallow fry them until golden brown
9. Serve hot with ketchup or tamarind and date chutney

Kosha Mangsho

Well I am new at blogging .So i guess I will run thru some trials and errors so bear with me!!

Today dear hubby wanted to have" kosha mangsho" Kosha Mangsho is a Bengali delicacy of a dry lamb curry . The best kosha mangsho i have had in kolkatta .The trip to kolkatta was once a year and it had to be complete after a visit to golbari a small joint famous for its kosha mangsho. It has been more than 12 years i have visited kolkatta but i still distinctly remember the taste. The almost equal to golbari kosha mangsho is that of dear hubby's Dolly maashi in New Delhi. This is essentially her recipe which i have altered a little. Kosha Mangsho goes very well with parathas or even plain rice . Kosha is the word "bhunna" in hindi .This delicacy is made with the meat slow fried for a long time Hope you all will enjoy it as much as we do..Also note it tastes the best if the meat is with the bones and the recipe is made with mustard oil .You can substitute the mustard oil with canola oil but it wont taste the same. The raw papaya is optional as it tenderizes the meat .I use pressure cooker for this recipe but if you don't have one you have to increase the cooking time

Goat pieces with bones -2 pounds
Onion-2 large-Minced
Ginger-2 table spoons minced
Garlic-1 table spoon minced
Red dried kashmiri chillies-8 nos with seeds removed
Yogurt-1 teaspoon
Tomatoes -1large ripe and pureed
Potatoes-2 nos cubed
Sugar-1 teaspoon
Cardamom seeds -6 nos
Cinnamon Stick- 2 nos
Cloves-7 nos
black pepper seeds-8 nos
Bay Leaves-2 nos
Red chilly powder-1 teaspoon
Garam masala powder -
Raw papaya-3 inch cube (optional)with skin and seed removed
Mustard oil for marinating and cooking
Salt as per taste

1. Grind Onion,ginger and garlic,red kashmiri chillies to a fine paste with as little water as possible
2. Coat the goat pieces with 2 tablespoon of mustard oil.
3. After coating it with the mustard oil marinate the goat with paste made of onion,ginger and garlic,red kashmiri chillies and yogurt
   
4. Add the whole garam masala to the mixture (Cardamom seeds -Cinnamon Stick-
   Cloves and black pepper seeds)
5. Marinate in the fridge for 1 hour
6. Take a pressure cooker add the mustard oil . Once it is smoking hot add the bay leaves and the sugar . The sugar will carmalize into dark brown color which is essential to this dish
   
7. Add the Marinated goat and bhunno it till it turns dark brown in color and the oil leaves its side-( I mostly bhunno it for 35 mins on slow flame and half cover the cooker it should cook in its own juices)
8. Add the tomato puree ,salt, chilly powder, Garam masala powder,potatoes and the raw papaya and and fry for another 5-10 mins
9. Add one and half cup of water to the mixture ( the lesser the better) and pressure cook it till 2 whistles
10. Once the pressure is released open it and add half teaspoon of garam masala
11. Serve with parathas or plain rice