Maach bhaja – Fried fish bengali style2013-04-15
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 30m
We all love fish, but I suppose the Bengalis love their fish more than anybody else in this universe. For an older Calcuttan, a meal without fish is impossible, quite unimaginable.
Such is their love for fish, that as a common ritual in weddings, a large raw fish is sent to the bride’s house on the morning of the wedding, all decorated and dressed up like a bride. Can you imagine it.. a raw fish, on a plate, with sindoor, dressed in finery? It is considered a symbol of prosperity and well being.
Maach bhaja, quite literally means ‘fish fry’. Its the simplest thing you can do with a fish, and so the fresher the fish, the better the dish. It is typically eaten as a side during a meal, and goes particularly well with steamed rice and a simple dal.
Today I bring to you this simple and still extremely delicious fish fry recipe, which I learned in my mum-in-law’s kitchen.
- Rohu or Katla fish, sliced, 1-2 per person
- Salt - to taste
- Turmeric - 1/4 tsp
- Oil - for frying
Wash and clean the fish.
Marinate with the turmeric powder and salt for 10-20 minutes.
Heat oil in a wok. When really hot, add in the fish.
Fry till golden brown on each sides, takes about 2 minutes per side.
Serve with steaming hot rice.