Simple Way to Make Homemade Fish Fry | Maach Bhaja | Bengali Twist
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Many things affect the quality of taste from Fish Fry | Maach Bhaja | Bengali Twist, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish Fry | Maach Bhaja | Bengali Twist delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fish Fry | Maach Bhaja | Bengali Twist is 1 person. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fish Fry | Maach Bhaja | Bengali Twist estimated approx 10 minutes.
To begin with this recipe, we have to first prepare a few components. You can have Fish Fry | Maach Bhaja | Bengali Twist using 5 ingredients and 4 steps. Here is how you can achieve it.
A Brief Introduction: In West Bengal, Tripura, Orissa, Assam and Bangladesh, fried fish or māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish like bhetki, topshey, aarh and pābdā (Ompok pābdā), and and anadromous fish such as hilsa are commonly fried in Bengali Hilsa, Oriya Cuisine and Assamese cuisine. The oil used to fry the fish may often be used as a dip. Fried fish roe (e.g. of hilsa) are also often eaten this way. The fish is often deep fried such that fish bones become crispy and edible, as is the case with small fish like Maurala (Opio cephalus). Machh bhaja
Ingredients and spices that need to be Prepare to make Fish Fry | Maach Bhaja | Bengali Twist:
- 1 Ruhu or Katla fish sliced
- for the marination:
- as per taste Table salt
- as required Enough Turmeric Powder
- 1 Diced lemon for the lemon juice
Instructions to make to make Fish Fry | Maach Bhaja | Bengali Twist
- At first, marinade the piece of fish with sufficient salt, turmeric powder, and lemon juice. The lemon juice will help reduce the fishy smell of the skin. Once done, let it rest for half-an-hour.
- Thereafter, heat a wok or aluminium/stainless steel kadai and in it pour 3 tbsp mustard oil and wait until it oozes and the colour of the oil turns pale yellow.
- Gently release the marinade piece of fish into the hot oil and stir-fry each side for 3-5 minutes until reddish brown.
- Once done, garnish with onion and cucumber salad. Finally, serve hot with a platter of some piping-hot rice. Bon Appetite
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