FISH SWEETS

Ingredients

• 470 g fish (large firm-fleshed fish such as rohu or catfish), cut into pieces (Approximately 1/2 seer. Use a large, firm-fleshed fish that flakes well after boiling. Check carefully for bones after cooking.)
• 350 g potato (Approximately 1 1/2 powa. Boiled until completely soft and mashed to a smooth paste with no lumps.)
• 60 ml whole milk (Approximately 1 chhatak.)
• 60 g butter (Approximately 1 chhatak. Softened at room temperature.)
• 4 whole hen's eggs (Use 3 or 4 eggs. Lightly beaten before adding.)
• 235 g plain flour (all-purpose flour) (Approximately 1 powa. Added gradually — you may not need all of it. The dough should be firm enough to roll into balls.)
• 12 g salt (Approximately 1 tola. Use half this amount (about 6 g) if you plan to serve the balls in sugar syrup.)
• 500 ml ghee (Enough for deep frying. Use a deep pan. Clarified butter or a neutral cooking oil may be substituted.)
• 1 batch sugar syrup (Optional — only for the sweet version. Make a simple syrup by dissolving sugar in an equal weight of water and simmering until slightly thickened. Use enough to fully submerge all the fried balls.)

Instructions

1. 1Peel the potatoes and cut them into rough chunks. Place them in a saucepan, cover with cold water, and bring to the boil over medium-high heat. Cook for 15–20 minutes until completely tender when pierced with a fork. Drain well, then mash until perfectly smooth with no lumps — use a potato ricer or press through a sieve for the best result. Set aside to cool slightly.
2. 2Place the fish pieces in a saucepan and cover with enough cold water to submerge them. Bring to a gentle boil over medium heat and cook for 10–15 minutes until the flesh is opaque and flakes easily. Drain the fish and allow it to cool enough to handle. Using your fingers or a fork, carefully flake all the flesh away from the skin and bones. Inspect the flaked fish very thoroughly and remove every bone you can find — run your fingers through the flesh repeatedly, as small pin bones can be easy to miss.
3. 3In a large mixing bowl, combine the flaked fish and the mashed potato. Mix well to combine. Add the softened butter, the milk, the beaten eggs, and the salt (use the full 12 g for the savoury version, or only 6 g if making the sweet syrup version). Beat the mixture thoroughly with a wooden spoon or your hands until everything is well incorporated and the mixture is fairly uniform.
4. 4Add the flour to the fish and potato mixture a little at a time — roughly 2 tablespoons at a time — beating vigorously after each addition. Continue until the mixture comes together into a soft but shapeable dough that holds its form when rolled. You may not need all the flour. The mixture should not be sticky or wet, but should be pliable and smooth. Beating thoroughly at each stage is important for the texture of the finished balls.
5. 5Lightly flour your hands to prevent sticking. Take a small portion of the dough — roughly the size of a large marble or a walnut — and roll it firmly between your palms into a smooth round ball. Place the shaped balls on a clean plate or tray. Continue until all the dough is used. Try to keep the balls a consistent size so they cook evenly.
6. 6Pour the ghee into a deep, heavy-based saucepan or kadai to a depth of at least 5 cm. Heat over medium heat until the ghee is hot — to test, drop in a tiny pinch of flour; it should sizzle and rise immediately. Carefully lower a few balls into the hot ghee at a time, making sure not to overcrowd the pan. Fry, turning occasionally, for 4–6 minutes until the balls are golden brown all over and cooked through. Remove with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining balls.
7. 7For the savoury version, serve the fried fish balls immediately while they are still hot and crisp. They are best eaten straight away.
8. 8For the sweet version (made with only half the salt), prepare a sugar syrup: combine equal weights of sugar and water in a saucepan and bring to the boil, stirring until the sugar has dissolved. Simmer for 3–4 minutes until slightly thickened. Transfer the freshly fried balls into a wide bowl or dish and pour the warm sugar syrup over them, ensuring they are fully submerged. Allow the balls to soak in the syrup until they are saturated and have absorbed the sweetness — at least 20–30 minutes. Serve at this point.