Deep-Fried and Spiced Fish Egg Balls

Any fish can be used for the fish-eggs, but West Bengalis like to use only freshwater fish. The quantity of flour depends on how much it takes to make non-breakable balls. The egg is both for binding and to deepen the taste–half an egg is enough, but you could use more or less if needed.

Deep-Fried and Spiced Fish Egg Balls

• 8 ounces shad or whitefish roe
• 1 teaspoon turmeric
• 1/2 teaspoon ginger, pasted in a mortar or blended
• 1/2 teaspoon garlic, pasted in mortar or blended
• 1 small dried red chile, crushed
• 1/2 teaspoon baking soda
• White flour
• Half an egg
• Salt to taste
• 1 cup vegetable oil

Ingredients

1. Knead all ingredients except the oil until well-mixed and the resultant mix achieves sufficient consistency to stick together.
2. Then form small balls from the mixture, heat the oil in a heavy skillet until medium hot but not smoking, and fry the balls on medium heat for 2 minutes, or until starting to turn golden.

Yield: 10 balls
Heat Scale: Medium