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Fish rolls are made with a stuffing of fish, different vegetables and a variety of spices, covered in a wrapper and fried to golden brown in cooking oil. The process to make fish rolls at home may be elaborate but quite easy, as you will find in my recipe.

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KEY TAKEAWAYS

Fish rolls are delightful snack item that will enhance your snacking experience.
Enjoy them with sweet and tangy tamarind chutney, classic tomato sauce, a light and refreshing mixed green salad, sweet chili sauce, a refreshing mint yogurt sauce, or cool cucumber raita.

Fish rolls taste juicy, spicy, savory and crispy.
Similar taste as fish rolls is derived from chicken roll, cheese roll, mutton roll, paneer roll, prawn roll, vegetable roll, and egg roll.

The Ingredients:

500 gm fish (boiled)

To make the stuffing:

3 tbsp cooking oil
2 pieces onion (finely chopped)
7 pieces green chilies (finely chopped)
2 tbsp ginger garlic paste
2 pieces capsicum (small size, finely chopped)
2 tbsp spring onion (white onion part, finely chopped)
1 piece cabbage (medium size, finely chopped)
1 tbsp tikka masala powder
1 tsp cumin powder
1 tsp red chili powder
½ tsp turmeric powder
1 tsp coriander powder (roasted)
1 tsp salt
2 tbsp chili sauce
2 tbsp vinegar
¼ cup coriander leaves (finely chopped)
¼ cup mint leaves (finely chopped)
2 tbsp tomato ketchup

To make the rolls:

Roll wrappers (patti) – As many required

To make the slurry:

¼ cup refined wheat flour (maida)
Water – An adequate amount

To fry the rolls:

Refined oil – An adequate amount

To serve the fish rolls:

Tomato ketchup – A small bowl

I had this roll in a chilly evening at a hill station. I saw a tea stall serving roils and tea. I ordered both. The man handed the piping hot fish rolls on a steel plate and steaming cup of tea. The roll was hot and spicy yet oddly calming. I asked him how it was made.

He said, “Try it your way—you’ll get it better than I do.” I scribbled down what I could. The first few tries at home were dull, lifeless. Then one day, it clicked. I now make it on stormy days with warm socks on, and always serve it on steel plates, like he did.

How to Make Fish Roll? (Step by Step Guide with Images)

Step 1: Heat 3 tbsp cooking oil in a pan. Put 2 finely chopped onions. Sauté.

Step 2: Add finely chopped pieces of 6 to 7 fresh green chilies and 2 tbsp of ginger and garlic paste. Mix.

(Pro tip: Frying green chilies will enhance the taste and flavor).

Step 3: Next, add finely chopped pieces of 2 small capsicums and 2 spring onions (the white onion part only). Sauté.

Step 4: Next, add finely chopped pieces of 1 medium-sized cabbage. Mix.

Step 5: Now, add 1 tbsp of tikka masala powder, 1 tsp of cumin powder, ½ tsp of turmeric powder, 1 tsp of roasted coriander powder, 1 tsp of red chili powder, and 1 tsp of regular table salt. Mix in low flame for 2 to 3 minutes until the cabbage becomes soft.

Step 6: Add 2 tbsp of chili sauce and white vinegar. Mix.

Step 7: Add 500 gm of boiled and shredded fish. Mix.

Step 8: Add ¼ cup of finely chopped fresh coriander and mint leaves along with 2 tbsp of tomato ketchup. Turn the flame off, mix the ingredients, let it sit for a while to cool down.