Bengali fish croquettes

Serves 4

1 potato, peeled and cubed

2 tbsp canola oil

1 small white onion, finely chopped ½ tsp sugar

1 garlic clove, finely grated

2 x 145g tins of tuna chunks in brine or sunflower oil, drained

1 tsp ground cumin

1 green bird’s eye chilli, finely chopped

2 tbsp chopped coriander (leaves and stalks)

2 eggs

Fine golden breadcrumbs

Oil, for deep-frying

For the pickle:

1 carrot and 1 beetroot, both peeled and cut into fine strips (4mm long and 3mm thick) ½ tsp salt

Juice of ½ lime

For the Barir Bhaja Masala:

1 tsp cumin seeds

1 tsp fennel seeds 6 cloves

1 bay leaf

1 cinnamon stick

1 tsp fenugreek seeds 1 tsp coriander seeds

1 For the pickle, place the carrot and beetroot in separate bowls. Divide the salt and lime juice between each, mix, and set aside for at least 1 hr. Combine the two bowls when ready to serve.

2 For the barir bhaja masala, dry roast all the spices in a pan for

1 min. Leave to cool, then grind to a fine powder. Store in an air-tight jar

3 Boil the potato in salted water for 7–8 min. Drain and set aside.

4 In a karai* or wok, heat the canola oil and sauté the onions for 2 mins before adding the sugar and cooking until translucent. Add the garlic and cook for 1 min, then add the tuna, cumin and 1½ tsp of bhaja masala, plus the chilli and coriander. Stir and season, then set aside.

5 When cool, add the tuna mix to the potatoes along with ½ tsp of bhaja masala and mash with a fork. Divide into 12 equal portions and shape each into an oblong.

6 With the eggs in a bowl and the breadcrumbs on a plate, roll each croquette in breadcrumbs, then dip in the egg, then roll back in the breadcrumbs until evenly coated.

7 In a karai or wok, heat enough oil for deep-frying over a medium heat. Fry the croquettes in batches for 3 mins until golden. Remove and drain on kitchen paper. Serve immediately with the pickle.

Taken from Kolkata: Recipes From the Heart of Bengal by Rinku Dutt (Smith Street Books). Photography: Steven Joyce