Mach Bhaja | Bangladeshi Fish Fry

This is my absolute favorite way to eat fish!

Spicy charred deliciousness that takes less than 10 minutes and only 5 ingredients to prepare. Serve it with some easy garlic daal and steamed rice, and you’re set.

This dish is usually prepared with ilish mach, which is the national fish of Bangladesh.

It has a distinct rich sweet fatty flavor and soft texture. There’s nothing else like it! I decided to use frozen Escolar steaks, which is another favorite fatty fish of mine, and though the flavors were milder, the fried fish was definitely a hit! You could also use salmon, American shad, mackerel, or Pomfret.

If you want to jazz things up,

You can always add some sliced onions to the oil and sauté them, and garnish, with some fresh, chopped cilantro.

This dish goes perfectly with some steamed white rice and daal, or khichuri!

Watch the whole process in the video below:

INGREDIENTS  

• 2 large fillets of fatty fish (ilish/escolar/salmon/pomfret)
• 1 tsp bangladeshi red chili powder
• 1 tsp turmeric powder
• 3/8 tsp salt
• vegetable/mustard oil for frying

INSTRUCTIONS 

Wash your fish fillet, place in a bowl.

Mix your turmeric, red chili powder, and salt together in a small bowl

Sprinkle seasoning mixture onto your fish, getting an even heavy later on all sides,

Use your fingers to massage it onto the fish, creating a paste like consistency

Heat your pan on medium high, pour in your oil. Wait for it to heat up, then carefully slide in your fish fillet.

Fry until nice and golden brown on both sides, it should take about five minutes total. Serve with some steamed white rice and daal, and enjoy!