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You are here: Home / Seafood Recipes / Bengali Fish Fry | Mach Bhaja Recipe

Bengali Fish Fry | Mach Bhaja Recipe

November 24, 2015 12 Comments

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It’s no secret that Malayalis and Bengalis love fish! There are several varieties of fish recipes from both Kerala and Bengal so it’s always best to get cracking from the basics.

The basic Kerala fish fry recipe uses ginger and garlic (we also add shallots and curry leaves at home) in addition to the basics like chilly powder and turmeric.

The basic Bengali fish fry, however, is even simpler. It’s essentially a 5-ingredient recipe.

Bengali Fish Fry Recipe | Macch Bhaja RecipePin

This was made my a friend when we visited their place for dinner. She had marinated the fish in advance but it all came together in less than 10 minutes.

Easy Bengali Fish Fry Recipe
Serves 3-4

Ingredients:
6 (steak) pieces of king fish or hilsa, cleaned
2 tsp red chilli powder
1 tsp turmeric
1 tsp salt (adjust to taste)
2 tbsp lime juice
Oil

How-to:

1. Mix the cleaned fish pieces with the rest of the ingredients and let marinate for 4 hours.

2. Heat a pan and add about 1/2 cup oil. Shallow fry the fish in medium-low heat until both sides are charred but not completely fried up. Be gentle when turning the fish over.

Bengali Fish Fry Recipe | Macch Bhaja RecipePin

Notes:

– This fish fry recipe can be used as a base for you to add on to. You can add more masala powders, pepper powder, ginger garlic paste, etc.

– Serve with dal and steamed rice for a simple meal. It won’t be too spicy or heavy.

– Serve with freshly sliced onions and lemon. Yum!

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By nags Filed Under: Seafood Recipes, Uncategorized

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Comments

  1. Manju

    December 19, 2011 at 10:41 pm

    I make fish fry with these ingredients sometimes…never knew its a bengali style though.. 🙂 Looks so yumm!!

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com

    Reply
  2. Subh

    December 19, 2011 at 5:37 am

    I wouldn't change a thing. Sometimes I get excited and add lemon pepper and serve it with green chillis on the side but it tastes perfect the way you have stated it, with steamed rice and hot masoor dahl. Heaven, at its best!
    🙂
    ~Subh

    Reply
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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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