KOPTA

Ingredients

• 4 large pieces pieces of a big fish (Use a firm, large fish such as rohu, catla, or similar. Bone-in pieces are fine as bones will be removed after boiling.)
• 1 tablespoon pasted ginger (For boiling the fish. Grate or blend fresh ginger into a smooth paste.)
• 2 medium, roughly chopped onions (For boiling with the fish.)
• 0.5 teaspoon turmeric (For the boiling water.)
• 1 teaspoon salt (For the boiling water. Adjust to taste.)
• 2 tablespoons raisins (Adds a subtle sweetness to the fish mixture.)
• 2 tablespoons pieces of almonds (Roughly chop or break almonds into small pieces.)
• 0.5 teaspoon powdered turmeric (For the fish mixture and also for the egg dip.)
• 2 whole, finely chopped chillies (Adjust the quantity to your heat preference. Green or dried red chillies both work.)
• 1 teaspoon ginger-juice (Extract by grating fresh ginger and squeezing the pulp through a clean cloth or fine sieve.)
• 0.5 teaspoon salt (For seasoning the fish mixture.)
• 1 medium, very finely minced minced onions (Mince as finely as possible so the mixture holds together well.)
• 1 tablespoon paste of moistened grams (Soak dried chickpeas or chana dal in water for 30 minutes, then blend to a smooth paste. Acts as a binder.)
• 1 tablespoon ghee (A small amount used to dry out the fish mixture over heat.)
• 250 ml ghee (Plenty of ghee needed for deep frying. Use a deep pan so the balls are fully submerged.)
• 2 large eggs (Beaten together with salt and powdered turmeric to form the coating batter.)
• 0.25 teaspoon salt (Added to the beaten egg dip.)
• 0.25 teaspoon powdered turmeric (Added to the beaten egg dip.)
• 100 grams bread crumbs (Spread on a plate for rolling. Fine or medium crumbs both work.)

Instructions

1. 1Place the fish pieces in a medium saucepan and add enough water to just cover them. Add the pasted ginger, roughly chopped onions, turmeric, and salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the fish is completely cooked through and the flesh flakes easily when pressed — this usually takes about 15 minutes. The water should be lightly flavoured and the fish very tender.
2. 2Using a slotted spoon, carefully lift the fish pieces out of the cooking liquid and place them on a plate or tray. Allow them to cool for a few minutes until comfortable to handle. Once cool enough, use your fingers or a fork to carefully pick through the fish and remove all bones — including small pin bones. Discard the bones. You should be left with clean, flaked fish. Discard the cooking liquid or reserve for another use.
3. 3Transfer the deboned, flaked fish to a large mixing bowl. Add the raisins, pieces of almonds, powdered turmeric, finely chopped chillies, ginger-juice, salt, minced onions, and the small amount of gram paste. Using a fork or your hands, beat and mix everything together thoroughly until the mixture is well combined and relatively uniform. The mixture will be moist but should hold together when pressed.
4. 4Place a wide frying pan or skillet over medium heat and add the small amount of ghee. Once the ghee has melted, add the fish mixture to the pan. Stir and cook over medium heat, pressing and turning the mixture frequently, for about 8–10 minutes until enough moisture has evaporated that the mixture feels dry enough to be shaped into firm balls. It should not stick to your hands when rolled. Remove from heat and allow to cool enough to handle.
5. 5Once the mixture is cool enough to handle, divide it into equal portions and roll each portion between your palms to form smooth, compact balls roughly the size of a golf ball. Place the shaped balls on a plate and set aside. If the mixture is still too soft to hold its shape, return it to the pan briefly to dry further.
6. 6Crack the eggs into a shallow bowl. Add the salt and powdered turmeric to the eggs and beat well with a fork until fully combined and the yolks and whites are thoroughly mixed. Spread the bread crumbs out evenly on a separate flat plate. Set both the egg bowl and the breadcrumb plate next to each other, ready for coating.
7. 7Heat plenty of ghee in a deep, heavy-bottomed pan over medium-high heat. The ghee is ready when a small breadcrumb dropped in sizzles immediately. Working one at a time, dip each fish ball into the beaten egg mixture, turning to coat it all over, then roll it in the bread crumbs, pressing gently so the crumbs adhere evenly. Carefully lower the coated balls into the hot ghee in batches — do not overcrowd the pan. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve hot.