Fish Rolls

A different starter for your dinner party. Tasty,spicy and easy to make.
For the rolls
Maida – 1 cup
Egg – 1
Salt – to taste

For the Filling

Cooked & minced fish (without bones) – 1/2 kg
Garlic & ginger chopped – 1/2 tablespoon each
Green chilli – 2 chopped
Onion – 1 chopped
Tomato – 1 chopped
Chilli powder – 1 tablespoon
Turmeric powder – 1/2 teaspoon
Pepper powder – 1 teaspoon
Garam Masala – 1 teaspoon
Curry leaves
Salt
Bread Crumbs
Oil – for deep frying

Filling Preparation

Heat oil in a pan. Add the chopped onions, ginger, garlic & green chillies. Saute till the onion becomes soft.Add the masala pwders & stir for 5 minutes. Add the tomato & mix well. When the tomato becomes soft add the minced fish ( without any bones) into the masala & mix well. Stir for 5 minutes & remove from gas.

Rolls Preaparation

Beat the egg well & add maida, salt & water. The batter should be very thin. keep aside 1/2 cup of batter. Heat a non stick pan & pour the batter.Cook for few minutes. Similarly prepare as many rolls you want to make.

Put a spoon full of filling at one end of the roll & fold adjacent ends inwards & roll it.The ends can be covered by applying some batter. Dip each roll in the batter & roll in bread crumbs. Deep fry in the oil until it becomes golden brown. serve hot
with sweet chilli sauce or tomato ketchup.

Source:Friday Magazine

  • Dear Maria

    Back to your recipes again, trying out your parippu vada today :)

    Hoping to make these rolls tomorrow with chicken meat. I have a query though as it looks I may have missed something. You wrote ” Dip each roll in the batte”, what batter are we talking about here?

    And, is there any alternative to frying? How would very shallow frying with constant turning work? How about baking them after brushing them with li’l oil prior to rolling in breadcrumbs? Waiting for your replies on both.

    Keep posting and God bless you.

    Mrs. Sheikh

    • Hi,

      Nice to hear from you :) Hope you are doing good.

      In the recipe, I’ve asked to keep aside some batter from the whole qty, which is used for making the rolls. So after the rolls are shaped, dip the rolls in the kept aside batter. Hope it’s clear now.

      I havent tried baking it yet, so I’m not sure how it works. Try shallow frying 1 or 2 pieces and see how it works.

      Hope it comes out well.

      Cheers
      Maria

  • hello maria
    Tried most of your recipes and has come out well.can you give kinnathappam recipe
    Thanks
    lakshmi

    • Hi Kunjulakshmi,

      Thanks dear :)

      Regarding the kinnathappam recipe, it’s not something I’m very familiar with. I’ve had it a few times from the bakery, that’s it.

      However, if I try any good recipe for the same, I will post it. I hope you find a good recipe soon :)

      Cheers
      Maria

  • hey maria
    thnks a lot for this link, one doubt though when we make the wrappers so thin , isnt thr a tendency to break… i had tried sanjeev kapoors similar way of spring rolls… it always used to break nd i cud never get the wrappers right… and yes one more thing , shd we just fry one side of the wrapper or both sides…once again great work on the blog.. very good wrk….

    • Hi Rashmi

      First of all sorry for the delayed reply :(

      Though we ‘ve to make the wrappers thin, dont make it like paper thin. Also when you put the filling, just put 1 or 2 tsp max (if the filling is more, the chances for the wrapper to break is high). The pancake should not be bulgy.

      You make a sample pancake first and put the filling and fry it and see. If its ok, you can continue with the rest. Otherwise, make a little more thicker pancake.

      Hope this helps. Once gain thank you dear for your sweet words :)

      All the best with the rolls!

      Happy cooking :)
      Maria

  • First of all Thanks for such a good recipe………..My hubby really liked the dish very much.Thanks………

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