Wednesday, 4 February 2015


On my december visit to India, I had it in a traditional Bengali themed restaurant and loved it. Ever since I am planning to prepare it at home. A very loving sister took us out for lunch one day and wished to have a complete Bengali meal. This Fish Crepes were never made at home, hence I was too curious to have them and eventually ended up eating 2 big.

Kolkatans are foodies. There are quiet a number of speciality Bengali restaurants besides numerous other small eateries who serve regular Bengali meals. If, by any chance you happen to visit Kolkata, please do visit them to taste our local cuisine....both....exotic and regular. At some places they will serve you traditionally in banana leaves and earthern pots. Oh! how I love food to be served this way. Obviously, you will not miss eating our famous sweets. To taste the many varieties you need to stay for at least 15 days.

We are used to making coconut filled crepes. These fish filled crepes are not so common, in fact, they were quiet new to me. You need to prepare a fish filling and batter to make Fish Crepes/ Macher Patishapta.

INGREDIENTS[for the fish filling] :
Fish Fillets : 400gm
Onion : 2[medium]
Ginger Paste : 2tsp
Garlic Paste : 2tbsp
Green Chillies : 3
Bengali Garam Masala : 1/2tsp[cinnamon, green cardamom and cloves dry roasted and ground to a powder]
Lemon : 1
Salt : As required
Turmeric Powder : 1tsp
Cumin Seeds : 1/4tsp
All purpose flour : 1tbsp
Oil : 3tbsp

INGREDIENTS[for the batter] :
All purpose flour : 2 cups[medium]
Corn flour : 1 cup[medium]
Egg : 1
Water : As required
Salt : As required
Oil : 2drops

You need 1/4 tsp oil for frying 3 crepes, then again 1/4 tsp for the 4th one.

Wash and marinate the fish fillets with the lemon juice and very little salt. Keep aside. Get the ginger and garlic paste, garam masala powder ready in hand. Chop the green chillies. Slice the onions.

Let us prepare the batter. Take the 2 kinds of flours in a bowl. Add salt. Add water little by little. It will be like a dosa batter. Add the egg n 2 drops oil now. Mix well.

Heat oil in a wok. Add the cumin seeds. As they splutter, add the sliced onions. When they turn brown, add the ginger-garlic paste. Fry till the raw smell goes. Add the salt and turmeric powder and the chopped green chillies. Fry for 1 minute at low heat. Add the marinated fish. Saute well and break the fish with your ladle. When the water is almost drying up, add the garam masala powder and all purpose flour. Cook till all the water dries up but it remains moist. Switch off. Let the filling cool down.

Now heat 1/4tsp oil in a pan. With a round big spoon, pour in a spoonful of batter on the greased pan. Spread with the back of the ladle. Put in some fish filling in the middle as seen in the picture below.

This should be done in medium to low heat. Let the inner part of the crepe cook well. Then fold in from both sides and transfer to a plate. With 1/4 tsp oil you can make upto 3 crepes. Idea is to keep the pan greased.

Serve with sauce of your choice. Goes best with kasundi[a specially made mustard sauce]!!