Bhakura Machha Bhaja / Catla Fish Fry
Bhakura Machha Bhaja / Catla Fish Fry

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, bhakura machha bhaja / catla fish fry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

This fish fry is one of the most lovable non veg recipe among Odiyas. So , this is my take for the non-Odiya fish lovers. Simple fish fry recipe with a twist.

Bhakura Machha Bhaja / Catla Fish Fry is one of the most popular of recent viral foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Bhakura Machha Bhaja / Catla Fish Fry is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have bhakura machha bhaja / catla fish fry using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Bhakura Machha Bhaja / Catla Fish Fry:
  1. Make ready 500 gms bengali cut catla fish
  2. Make ready (One variety of Indian carp. You can use any freshwater fish)
  3. Get includes head, tail and steaks/cutlets
  4. Prepare 0.5 teaspoon turmeric powder
  5. Prepare 1 teaspoon red chilli powder (add as much required)
  6. Take Use Kashmiri red chilli powder for less spice and rich colour
  7. Make ready 10 teaspoons oil
  8. Make ready (I have used mustard oil. Can use any other oil of your choice)
  9. Prepare to taste Salt

Bhakur Machha Jhola is a authentic odia curry recipe. Catla Fish Curry is a delicious fish preparation. The spicy and tangy flavored gravy is a tasty finger licking preparation. The tamarind paste blended with the coconut mixture makes the dish unique and special.

Step by Step to make Bhakura Machha Bhaja / Catla Fish Fry:
  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 it's 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.

Oil floats on top of the dish and its yummy to behold. 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. This was made my a friend when we visited their place. Wash and drain water from the fish.

So that’s going to wrap it up for this special food bhakura machha bhaja / catla fish fry recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to bhakura machha bhaja / catla fish fry cooking. Go on get cooking!