FISH with EGGS

Ingredients

• 11.6 grams (approximately 1 tola) salt (1 tola is a traditional Indian unit equal to approximately 11.6 g)
• 1 tablespoon oil (Any neutral cooking oil works well)
• 11.6 grams (approximately 1 tola) powdered mustard (Use dried ground mustard powder; 1 tola is approximately 11.6 g)
• 11.6 grams (approximately 1 tola) pepper, powdered (Freshly ground black pepper preferred; 1 tola is approximately 11.6 g)
• 1 pinch sugar (Just a small pinch to balance the vinegar)
• 58.3 ml (approximately 1 chhatak) vinegar (1 chhatak is a traditional Indian unit equal to approximately 58.3 ml; white or malt vinegar works well)
• 3 yolks (a few) yolks of boiled eggs (Hard-boil the eggs first, then separate and use only the yolks; 'a few' is interpreted as approximately 3)
• 470 grams (approximately 1/2 seer) boiled fish (1/2 seer is approximately 470 g; use any firm white fish — bones must be fully removed after boiling)
• 2 eggs beaten eggs (Beaten well to form a coating; quantity estimated for dipping the patties)
• 3 tablespoons (enough to shallow-fry) ghee (Clarified butter; add more to the pan as needed during frying)

Instructions

1. 1In a large mixing bowl, combine the salt (approximately 11.6 g), oil (1 tablespoon), powdered mustard (approximately 11.6 g), powdered pepper (approximately 11.6 g), a pinch of sugar, and vinegar (approximately 58.3 ml). Add the boiled egg yolks and mash them with a fork directly into the bowl. Stir everything together until you have a thick, cohesive paste. Tip: the mixture should look like a rough, spiced paste — it does not need to be perfectly smooth.
2. 2Take the approximately 470 g of boiled fish and carefully go through it with your fingers or a fork to remove all bones, including any small pin bones. Flake the fish into small pieces as you go. It is very important to be thorough here — run your fingers through the fish several times to make sure no bones remain. Tip: if you haven't boiled the fish yet, place it in a pot of water, bring to a gentle simmer, and cook for about 8–10 minutes until it flakes easily, then cool before deboning.
3. 3Add the flaked, deboned fish into the bowl containing the spiced egg yolk mixture from Step 1. Mix thoroughly until the fish is evenly coated and everything is well combined. The mixture should hold together when pressed — if it feels too loose, press it more firmly. Tip: use clean hands to mix — this gives you the best feel for whether the mixture is cohesive enough to shape.
4. 4Divide the fish mixture into portions and shape each one into a flat rectangular block approximately 1.5 cm (1/2 inch) thick. You can use your hands or press the mixture into a rectangular cookie cutter or small container lined with cling film to get neat shapes. Aim for blocks roughly the size of a small index card. Place the shaped blocks onto a plate or tray. Tip: if the mixture is sticking to your hands, dampen them slightly with water.
5. 5Crack the eggs into a shallow bowl wide enough to dip the fish blocks. Beat them well with a fork until the yolks and whites are fully combined and the mixture is uniform. Season is not required here — this is purely a coating. Tip: a shallow bowl or wide soup bowl works better than a deep one, as it makes dipping easier.
6. 6Heat the ghee in a frying pan over medium heat until shimmering but not smoking. While the ghee heats, dip each rectangular fish block into the beaten egg, ensuring all sides are fully coated. Let any excess egg drip back into the bowl. Carefully place the egg-coated blocks into the hot ghee — do not overcrowd the pan; fry in batches if needed. Fry each block for approximately 2–3 minutes per side until the egg coating is set and golden brown. Use a spatula to gently flip them. Once golden on all sides, remove from the pan and place on a plate lined with kitchen paper to absorb any excess ghee. Tip: keep the heat at medium — too high and the egg coating will brown before the inside warms through; too low and the blocks may absorb excess ghee.