Paneer Stuffed Fish Roll (Indian Cottage Cheese Stuffed Fish Croquet)


I love to experiment with cooking whenever I get any opportunity to do. Last week end when my school friends decided to arrange a potluck party, I took the responsibility of preparing the starter. I knew that I have to prepare something different yet tasty. First I decided to prepare my Mom’s signature dish … Macher Chop (Fish Croquet). But later thought why not make a Stuffed Fish Croquets with Indian Cottage Cheese! It was simply out of the world! Everybody loved it. Paneer (Indian Cottage Cheese) enhanced the taste of fish croquets even better. Here I have used Rohu or ‘Rui Mach’ but you can use any fish or fish fillet of your choice. You just need to remember that fish must be deboned properly. Else it will spoil the mood of having a tasty fish croquet. Here goes the recipe ….

Ingredients to serve 6:

  • Fish – 500 gms (Fillet or with bone)
  • Paneer or Indian Cottage Cheese – 200 gms
  • Onion – 2 (Finely chopped)
  • Ginger Paste – 1 Tbsp
  • Garlic Paste – 1 tsp
  • Turmeric Powder – 1 tsp
  • Red Chilli Powder – ½ tsp
  • Roasted Cumin Powder – ½ tsp
  • Green Chilli – 2-3 (Chopped)
  • Coriander – 4-5 tsp (Chopped)
  • Garam Masala Powder – 1 tsp
  • Lemon Juice – 1 tsp
  • Black Pepper Powder – ½ tsp
  • Salt – To taste
  • Egg – 1
  • Bread Crumb – For coating
  • Mustard Oil – 2 Tbsp + for deep fry


  1. Wash the fish pieces. Smear some salt and turmeric powder on the fish pieces. Marinate for 10-15 minutes. Now either you lightly fry and debone the fish or you can boil them in some water and debone them. If you are taking fish fillet then you do not have to take the pain of deboning them.
  2. Crumble the fish with your finger.
  3. Cut the paneer into long thick strips like finger chips. Marinate them with black pepper powder, lemon juice and little salt.
  4. Heat oil in a kadai and fry onion till they turns translucent.
  5. Next add garlic paste and ginger paste and sauté till raw smell goes off.
  6. Now add all the spice powders and fish. And cook till it become dry and releases the sides of the kadai / wok. If you wish you can add a little boiled and mashed potato too.
  7. Adjust salt. Add chopped green chilli, coriander leaf and garam masala powder. Mix very well.
  8. Transfer it in a bowl and let it cool completely.
  9. Divide the fish stuffing into 6 equal portions.
  10. Take one portion and make a depression in the middle. Place one paneer piece in the middle and coat the paneer with the fish stuffing from all sides. Make sure that the paneer should be coated well from all sides.
  11. Beat the egg adding a little salt.
  12. Coat the fish croquet with bread crumb. Now dip it in egg wash and coat again with bread crumb. Now store the croquets in air tight container in refrigerator.
  13. Heat oil in a wok or kadai and fry the croquets till light brown and crisp from outside.
  14. Serve hot with green salad and ‘kasundi’ or mustard sauce.

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