Bijoli Grill Fish Roll (Fish Roll, Kolkata Style)

Flanked on the south by Kalighat, home to the ancient temple where resides the presiding deity of the city and on the north by the sprawling greens of the Maidan and the hustle-bustle of Chowringhee, overlooked by the Angel of Victory that alas, has long stopped pirouetting, lies the precinct of Bhowanipur.

S (Dear husband) grew up here.
His forefathers migrated to Bhowanipur more than a century back.

Conversations with S about his growing up years invariably meander to the lanes and alleys of Bhowanipur, a world where time still stopped still.

Stolen afternoons at the Nandan, riveted by the magic of Kurosawa and Ray.
Or the allure of dance dramas at the Rabindra Sadan every year as the city rejoiced the birth of the poet-prophet.

The commanding oils and water colours in the Victoria Memorial gallery.
Or the Jamini Roys on proud display in the Academy of Fine Arts just across the road.

Watching in awe as artisans put their last touches to the goddess in the shacks of potopara.(The Potters’ Colony)
Or enamored by the ancient Kalighat chitrakars (artists) as they wove their satire on earthen pots.

Leisurely walks down Red Road when in need of solace. As the odd tramcar with its solitary passenger trundled by.
Or seeking shelter in the Bhowanipur Cemetery during a raging kalboisakhi. Only to discover that Ruskin Bond’s father is interred here.

The Gurdwara with its generous langars that never refuse a hungry soul.
Tea at Balwants at two in the morning when the cluttered adolescent mind sought a break.
Digging into momos at Tibetan Delight, almost expecting to run into Satyajit Ray who lived in the next lane.
Or an afternoon at the Bijoli Grill, over endless cups of tea, listening to starry eyed students confident of changing the world.

Bijoli Grill ? I had finally asked S.
Oh you’ve never had their fish roll ? He had smiled.
One visit, and I too was addicted.

The Bijoli Grill Fish Roll.
A delectable filling of bhetki and shrimps. Rolled in a fillet of bhetki. Coated in crumbs and fried to a sinful golden.
This indeed is a fishophile’s delight.

If you are in Kolkata any time soon, I would strongly recommend you try the original.
If not, do spend that lazy ‪Sunday afternoon making yourself a fish roll. I can guarantee its every bit worth the effort !!!

***This is not a sponsored post.

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Bijoli Grill Fish Roll (Fish Roll, Kolkata Style)

The Bijoli Grill Fish Roll. A delectable filling of bhetki and shrimps. Rolled in a fillet of bhetki. Coated in crumbs and fried to a sinful golden. This indeed is a fishophile's delight.

Course

Appetizer, Snacks

Cuisine

Bengali, Indian

Prep Time

20 minutes

Cook Time

40 minutes

Servings

Ingredients

For the outer wrap of the roll

• 5-6 pieces bhetki fillets approximately 2 “ x 4” each
• 1 tsp ginger juice
• 1/2 tsp garlic juice
• 1 tsp lemon juice
• 1/2 tsp black pepper powder
• 1 tsp salt

For the stuffing for the roll

• 100 g bhetki fillets coarsely ground
• 12-15 small sized prawns de-shelled, de-veined and heads removed
• 2 onions finely chopped
• 1 tsp garlic finely chopped
• 1 tsp ginger finely chopped
• 2-3 green chilies finely choped
• 2-3 tbsp coriander leaves finely chopped
• 1 tsp red chili powder
• 1 tbsp tomato ketchup
• 1/2 tsp sugar
• 1/2 tsp garam masala powder
• 2 tbsp oil
• salt to taste

To assemble the fish roll

• 2 eggs
• 2 tbsp plain flour
• breadcrumbs for coating
• salt to taste

Course Appetizer, Snacks Cuisine Bengali, Indian Prep Time 20 minutes Cook Time 40 minutes Servings Ingredients For the outer wrap of the roll 5-6 pieces bhetki fillets approximately 2 “ x 4” each 1 tsp ginger juice 1/2 tsp garlic juice 1 tsp lemon juice 1/2 tsp black pepper powder 1 tsp salt For the stuffing for the roll 100 g bhetki fillets coarsely ground 12-15 small sized prawns de-shelled, de-veined and heads removed 2 onions finely chopped 1 tsp garlic finely chopped 1 tsp ginger finely chopped 2-3 green chilies finely choped 2-3 tbsp coriander leaves finely chopped 1 tsp red chili powder 1 tbsp tomato ketchup 1/2 tsp sugar 1/2 tsp garam masala powder 2 tbsp oil salt to taste To assemble the fish roll 2 eggs 2 tbsp plain flour breadcrumbs for coating salt to taste

Instructions

For the outer wrap of the roll

1. Wrap a fish fillet in a cling film as shown in the picture, flatten with a mallet. (Feel free to use a rolling pin in case you don’t have a mallet). Repeat for all the fillets.
2. Marinate the fillets with ginger-garlic juice, lemon juice, salt and pepper. Keep aside, an hour or so.

For the stuffing for the roll

1. Coarsely chop the prawns, keep aside.
2. Heat 1 tbsp oil in a pan, add the chopped onions, ginger and garlic, fry till a gorgeous golden.
3. Add the chopped green chillies, saute for a minute or two.
4. Add the fish, prawns, red chili powder, tomato ketchup, salt and sugar.
5. Cook over a low flame, stirring occasionally, 10-12 minutes I would reckon, till the fish and prawns are cooked and almost all the water released has dried off.
6. Adjust seasonings. Finish off with coriander leaves and just a hint of garam masala powder.
7. Allow to cool to room temperature.

To Assemble the fish roll

1. Take a fillet and place the fish-prawn filling lengthwise as in the picture and gently roll to a cylindrical roll.
2. Roll the fish roll over flour, dip into the egg wash and roll over breadcrumbs. Repeat for all rolls.
3. Keep aside in the refrigerator to set, 30 odd minutes.
4. Heat oil in a pan, deep fry till golden. Keep on a kitchen absorbent towel to soak up the extra oil.
5. Serve hot.

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