Bengali small fish croquettes (kachki mach chop)

Ingredients

• 250 g of small freshwater fish (such as minnows) or small frogs
• 75 g of finely chopped onion
• 5 g of chopped ginger
• 4 green chili peppers, chopped
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of red chili powder
• 1/4 teaspoon of nigella seeds
• 5 g of salt, or to taste
• 8 grams of sugar
• 40 g of flour
• 20 grams of cornstarch
• Mustard oil, for deep frying

Thoroughly wash the fish, then drain them in a colander. Next, spread them out on a cloth or paper towels until they are completely dry.

Finely chop the onion, mince the ginger and the hot peppers.

In a large mixing bowl, combine the fish, onion, ginger, chili peppers, turmeric, chili powder, nigella seeds, salt, and sugar.

Gently mix to avoid breaking the fish.

Cover and let it rest for 15 minutes.

Just before cooking, add the flour and cornstarch.

Heat the mustard oil in a saucepan over medium heat.

Take equal portions and flatten them into round patties between your hands.

Fry them in medium heat until they are golden brown and crispy on both sides, then drain them.