BARA with FISHES

Ingredients

• 500 grams hilsa, chitol or any other large fish (bone-in pieces) (Hilsa and chitol are traditional choices; any large, meaty fish works well. Ask your fishmonger to cut into large chunks.)
• 500 ml water (Enough to submerge the fish pieces for boiling.)
• 0.25 teaspoon powdered turmeric (Added to the boiling water to help season the fish and reduce any fishy aroma.)
• 4 tablespoons besam (chickpea flour) or rice flour (Besam (also known as besan or gram flour) gives a nuttier flavour; rice flour produces a lighter, crispier cake. Use whichever is available.)
• 0.25 teaspoon powdered turmeric (Added to the fish mixture for colour and flavour.)
• 2 whole red chillies (Dried or fresh red chillies. Remove seeds for less heat. Crush or finely chop before adding.)
• 1 teaspoon ginger (Fresh ginger, peeled and grated or finely minced.)
• 0.5 teaspoon salt (Adjust to taste.)
• 1 small onion minced onions (Optional. Peel and finely mince before adding. Adds sweetness and texture to the cakes.)
• 500 ml oil or ghee (Use a neutral cooking oil or ghee for deep frying. Ghee adds a richer, more traditional flavour.)

Instructions

1. 1Place the fish pieces into a medium saucepan or pot. Pour in the water — enough to fully submerge the fish. Add the first 0.25 teaspoon of powdered turmeric and stir briefly. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 15–20 minutes, or until the fish is fully cooked through and the flesh flakes easily. Remove the pot from the heat and allow the fish to cool until it is safe to handle with your hands, about 10–15 minutes.
2. 2Once the fish is cool enough to handle, carefully pick it out of the water. Using your fingers, gently break apart the flesh and remove all bones — including small pin bones. Large fish like hilsa have many small bones, so take your time and be thorough. Place the cleaned fish flesh into a large mixing bowl. Discard the bones and the poaching water.
3. 3To the deboned fish in the mixing bowl, add the besam or rice flour, the second 0.25 teaspoon of powdered turmeric, the crushed or finely chopped red chillies, the grated ginger, and the salt. If using, add the finely minced onion as well. Using your hands or a sturdy spoon, beat and mix everything together thoroughly until you have a uniform, cohesive mixture that holds its shape when pressed. If the mixture feels too wet and loose, add a little more flour, one teaspoon at a time, until it is firm enough to shape.
4. 4Divide the fish mixture into equal portions — roughly 8–10 portions. Roll each portion into a ball and then flatten gently between your palms to form a small round cake about 1–1.5 cm thick. Place the shaped cakes on a plate or clean surface while you prepare the oil for frying.
5. 5Pour the oil or ghee into a deep heavy-bottomed pan or wok to a depth of at least 5 cm. Heat over medium-high heat. The oil is ready when initial vigorous bubbling subsides and you see a gentle shimmer or faint haze of vapour rising from the surface — this is the moment described in the original recipe as 'after the bubbles die out and the vapour arises.' You can test readiness by dropping a small pinch of the fish mixture into the oil; it should sizzle steadily and rise to the surface within a few seconds.
6. 6Carefully lower the shaped fish cakes into the hot oil one at a time, using a spoon or slotted spatula. Do not overcrowd the pan — fry in batches of 3–4 at a time, leaving space between each cake. Fry for 3–4 minutes on each side, turning gently once, until each cake is deep golden-brown and crisp on the outside. Remove the cooked cakes with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining cakes. Serve hot.