How to Cook Eating on a Dime Bhakura Machha Bhaja / Catla Fish Fry

Essie Long
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How to Cook Eating on a Dime Bhakura Machha Bhaja / Catla Fish Fry
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How to Cook Eating on a Dime Bhakura Machha Bhaja / Catla Fish Fry Delicious, fresh and tasty.

Bhakura Machha Bhaja / Catla Fish Fry. 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. Macha Bhaja (Simple Fish Fry) is the most staple food in every bengal family.

Regular consumption of fish can reduce the risk of various diseases and disorders.

This video is about Maach bhaja/simple and delicious fish fry/ Bengali rohu fish fry recipe/ easy fish fry recipe/Rohu fish fry/ Rui maach bhaja/ how to fry Rohu fish/delicious Rohu fish Fry.

Cut the fish into thin and round slices after removing the scales.

You can cook Bhakura Machha Bhaja / Catla Fish Fry using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Bhakura Machha Bhaja / Catla Fish Fry

  1. It’s 500 gms of bengali cut catla fish.

  2. You need of (One variety of Indian carp. You can use any freshwater fish).

  3. Prepare of includes head, tail and steaks/cutlets.

  4. Prepare 0.5 teaspoon of turmeric powder.

  5. It’s 1 teaspoon of red chilli powder (add as much required).

  6. You need of Use Kashmiri red chilli powder for less spice and rich colour.

  7. Prepare 10 teaspoons of oil.

  8. Prepare of (I have used mustard oil. Can use any other oil of your choice).

  9. Prepare to taste of Salt.

Add the paste into the marinated fish pieces and mix well ପଖାଳ ସହ ମଜା ନିଅନ୍ତୁ ମାଛ ବିହନ ମସଲା ଭଜା

Learn how to make fish masala at home.

Its a odia recipe very tasty and easy to make.

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Bhakura Machha Bhaja / Catla Fish Fry step by step

  1. 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..

  2. 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 its flavour.) Then place the fish pieces on the pan..

  3. 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..

  4. 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..

  5. 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..

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) Machha means fish and tarkari means curry.

Here I am using rohu fish for this recipe but you can use catla, salmon, tilapia etc.