As a run up to Christmas, I shall be cooking Anglo Indian recipes this entire fortnight. Pies and puddings. Casseroles and curries. A delectable spread of Anglo-Indian delicacies that we adore and relish.
And it’s sinful fish croquettes for me this morning.
Croquettes. Originated in the hallowed Parisian kitchens towards the turn of the twentieth century. Introduced in India by the English. Given a spicy makeover by the memsahibs bawarchis. The inspiration behind the medley of tempting chops that are synonymous with Bengali cuisine today.
And here’s my version of fish croquettes, delectable bhetki stuffing in spiced mashed potato cases, crumb-fried to a gorgeous golden.
Heavenly. With a cup of steaming chai or coffee.

Prep Time | 15 minutes |
Cook Time | 45 minutes |
Servings |
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- 5 pieces bhetki or sea bass steaks
- 1 onion quatered
- 2 big onion finely chopped
- 2 cloves garlic smashed
- 2 cloves garlic finely chopped
- 3 green chilies finely chopped
- 2 bay leaves
- 1 inch cinnamon stick
- 2 green cardamom
- 1 tbsp tomato ketchup
- 1/4 tsp sugar (optional)
- 1 tbsp oil
- salt to taste
- 3 medium potaoes boiled and mashed
- 1 tsp black pepper powder
- salt to taste
Ingredients
For the stuffing
For the potato cases
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- Add the fish steaks, onion quarters, smashed garlic cloves, bay leaves, crushed green cardamom, cinnamon, a generous sprinkle of salt and a cup of water to a pressure cooker. Cook over a high flame, one whistle I would reckon. Allow to cool down on its own.
- Carefully debone the fish steaks, mash the fish. Keep aside.
- Heat 1 tbsp oil in pan, add the chopped onions and garlic, fry till a gorgeous golden.
- Add the chopped green chillies, saute for a minute or two.
- Add the mashed fish, tomato ketchup, salt and sugar. Cook over a low flame, stirring occasionally, for 5-7 minutes.
- Allow to cool to room temperature.
- Form 10 oval roundels, keep aside.
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