Bengali Rohu Fish Fry: Simple and Delicious Maach Bhaja Recipe
40 minutes
1673 reads
About Bengali Rohu Fish Fry: Simple and Delicious Maach Bhaja Recipe
Experience the authentic taste of Bengal with this simple yet flavorful Rohu Fish Fry recipe, also known as Maach Bhaja. This iconic West Bengali dish is surprisingly easy to make and delivers a delightful culinary experience. Succulent Rohu fish fillets are marinated in a fragrant blend of spices before being shallow-fried to golden perfection.This recipe provides clear instructions, ensuring even novice cooks can achieve restaurant-quality results. It's a perfect weeknight meal or a show-stopping dish for special occasions. Prepare to be amazed by the incredible aroma and taste that will transport you straight to the heart of Bengal!Get ready to impress your family and friends with this classic Bengali recipe. It's a guaranteed crowd-pleaser!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
Fish & Marinade
- 400 gm Fish rohu fish fillets, washed and patted dry. can substitute with other firm white fish like catfish or tilapia.
- 2 tbsp Gram Flour also known as besan
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to your spice preference., red
- 1/2 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Pepper Powder black
- 1/3 tsp Garam Masala
- 1 tsp Salt to taste
Serving
- 1 tbsp Oil for frying; vegetable or mustard oil recommended.
- 1 tsp Chaat Masala for garnish (optional)
- 1 Lemon lemon wedges for serving
- 1/2 Onion for serving, red, thinly sliced
Instructions
Prepare the Fish Marinade
- Combine the fish fillets, gram flour, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, black pepper powder, garam masala, and salt in a bowl.
- Mix thoroughly to coat the fish evenly with the spice mixture.
Marinate the Fish
- Cover the bowl and refrigerate for at least 20 minutes (longer is better, up to 2 hours).
Fry the Fish
- Heat the oil in a large skillet or frying pan over medium-high heat. The oil should be hot enough that a pinch of flour sizzles immediately.
- Carefully place the fish fillets in the hot oil, ensuring not to overcrowd the pan.
- Fry for 2-3 minutes per side, or until the fish is golden brown and cooked through. Avoid moving the fish too much while frying.
Drain and Serve
- Remove the fried fish from the pan and place it on a plate lined with paper towels to absorb excess oil.
- Garnish with chaat masala powder (optional), and serve hot with lemon wedges and sliced red onion.
Recipe Notes
Expert Tips for Perfect Bengali Rohu Fish Fry
- For extra crispy fish, allow the marinated fish to sit at room temperature for 15 minutes before frying.
- Don't overcrowd the pan when frying; fry the fish in batches to ensure even cooking and browning.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more if needed.
- If using a different type of fish, adjust cooking time as needed. Thicker fillets will require slightly longer cooking time.
Recipe Video
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Recipe Nutrition
Calories: 118kcalCarbohydrates: 3gProtein: 21gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 65mgPotassium: 359mgFiber: 1gSugar: 0.5gVitamin A: 154IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
Kabita Singh
Articles: 5
4 Comments
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Great recipe! I’m eager to try it.
Absolutely scrumptious! Thanks for the recipe.
Such a perfect dish! Thank you.
This is awesome! Can’t wait to cook it.