Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, bhakura machha bhaja / catla fish fry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Bhakura Machha Bhaja / Catla Fish Fry is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Bhakura Machha Bhaja / Catla Fish Fry is something which I’ve loved my whole life. They’re nice and they look fantastic.
Fry till the fish pieces get roasted on each side. Serve hot as an appetizer or can be served as an accompaniment during main. Macha Bhaja (Simple Fish Fry) is the most staple food in every bengal family.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook bhakura machha bhaja / catla fish fry using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Bhakura Machha Bhaja / Catla Fish Fry:
- Make ready 500 gms bengali cut catla fish
- Prepare (One variety of Indian carp. You can use any freshwater fish)
- Prepare includes head, tail and steaks/cutlets
- Prepare 0.5 teaspoon turmeric powder
- Prepare 1 teaspoon red chilli powder (add as much required)
- Prepare Use Kashmiri red chilli powder for less spice and rich colour
- Prepare 10 teaspoons oil
- Take (I have used mustard oil. Can use any other oil of your choice)
- Get to taste Salt
Skip navigation. ଭାକୁର ମାଛ ଝୋଳ l Bhakura Macha besara l Catla fish curry l Odia fish . Machha bihana bhaja l fish Egg Tikki l Monsoon. Learn how to make fish masala at home. Its a odia recipe very tasty and easy to make.
Steps to make Bhakura Machha Bhaja / Catla Fish Fry:
- Clean and wash the fish pieces and keep them aside in a large bowl. In a small bowl/plate prepare the masala mix for marination. Add turmeric powder, red chilli powder, salt to taste, mix them well and keep aside. Now using your fingers take some masala mix and rub on all the sides of each fish piece. Cover and keep aside for marination for 15 mins.
- In a flat pan, heat the oil on low flame till you get the smell of mustard. Mustard oil needs to be heated for sometime before use, otherwise the dish will not taste good. Once the oil is sufficiently hot and smell starts coming then transfer the oil to a bowl and keep it aside for use. (If using olive oil then you can directly pour it by skipping this process. Traditionally mustard oil is used for this dish because of it's flavour.) Then place the fish pieces on the pan.
- Now with the help of a teaspoon pour half teaspoon oil on each fish piece (you can pour more or less oil depending on the size of the fish piece). Then pour 1 teaspoon oil around the pan. Cover with lid and cook for 3mins. Remove the lid and keep aside. Turn the fish pieces by using tongs, repeat the process of adding oil on the fish pieces and pan, cover and cook for 3mins. Remove lid and keep aside.
- Turn the fish pieces using tongs, fry for 2 mins without covering the lid. Now again turn them to the other side and fry for 2mins. Fry till the fish pieces get roasted on each side.
- Serve hot as an appetizer or can be served as an accompaniment during main. You can serve it plain or squeeze in some lemon juice and serve it by garnishing with cilantro leaves & onion rings. Serve with any Indian rice or bread variety during main with other accompaniments as per your preference. Goes very well with steamed rice and dal fry. - - *(Please note: cook time will vary based on stove and utensils used) - - Try it out and post your feedback.
I hope you all like it please don't forget to subscribe and like my video. Regards rutuparna senapaty The Significance Of 'Machha Bhog'. Only in Bengali it is Katla. What is called Paniakhia Machha (Fish) in English? Delete. 👉 Spicy catla 🐠 curry (bhakura machha jholo) 👉 Mung daal with veggies (muga jaai dalma) 👉 Bhindi fry (bhendi bhaja). 👉 Baingan ke pakode (baingani) 👉 Steam rice (arna) 👉 Cucumber salad (kakudi salad) 👉 Caramel chhotu rasgula ( mini rasagola made last evening) Heat mustard oil in a pan and fry the fish till it becomes light golden in color and keep aside. (If u doesn't want to stick the fish in the bottom of the pan put some salt in the hot oil).
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