It is usually difficult for people to identify me as a Bengali (I was born and brought up in Bihar), based upon my mannerisms. But my love for maach & mishti (fish & sweets) is perhaps the strongest trait I possess, which makes it easier for others to identify my true lineage. Fish naturally arouses my Bengali instincts and I can barely resist Ilish, Rohu or Katla (variety of freshwater Bengali fish) served on the table. But I'm not that lucky to pass on the similar traits to my kiddos, which may be because of the unavailability of freshwater fish, here in States. Also, they are too lazy to eat fish on the bone, which I'm looking forward to developing in coming years. That's why nowadays I've been trying to make different delicacies with the locally available boneless fish fillets, which they seem to enjoy a lot.

Fish tikki or cutlets, whatever name I may call, are the most favorite after school snack for my kids (of course, because it is boneless). Rich in omega 3, I always prefer fish over lamb or chicken. Crisp from outside, soft and full of fish flavor from inside makes it most enjoyable for the kids. Apart from this, fish tikki also make a very good party appetizer! Since I wanted to make it gluten-free, I didn't add breadcrumbs. Instead, I added a cup of leftover cooked rice and to my surprise, they turned out to be yum, super crisp from outside and succulent, juicy from inside. Do give a try making this delightful bite and let me know how they turned.