Kolkata fish chop

Drain the canned tuna in a strainer and let it sit to lose all the water.

Heat about a tablespoon of oil and fry finely chopped onions until a little soft, without browning.

Add finely chopped ginger and garlic and fry a minute.

Add turmeric, red chilli powder, ground coriander and ground cumin, then the fish with a little salt and the black pepper; mix well over medium heat.

Variation: with fresh fish, boil it gently with a little salt until tender, drain in a colander and remove every bone.

Add chopped green chilies and the Shahi Garam Masala.

Add boiled potatoes passed through a ricer (or grated on coarse holes, or mashed lump-free), a good amount of coriander leaves and a heaped teaspoon of sugar; mix, taste and adjust salt and chili powder.

Spread on a plate and cool before shaping.

Beat two eggs with salt and pepper; season the breadcrumbs and the flour with salt and pepper.

Shape small portions into small logs (or cutlets).

Dredge in flour, dip in egg, coat in breadcrumbs, and give a second coat of breadcrumbs for extra crispness.

Optionally freeze; thaw a little or overnight in the fridge before frying, or keep shaped chops in the fridge for next day.

Test the oil with a chopstick for bubbles; fry a few at a time on medium heat until golden, lowering the heat if they brown instantly.

Sprinkle with chaat masala straight out of the pot; serve hot or at room temperature with ketchup or kasundi.