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
- Knead all ingredients except the oil until well-mixed and the resultant mix achieves sufficient consistency to stick together.
- 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