Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, bhakura machha bhaja / catla fish fry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Bhakura Machha Bhaja / Catla Fish Fry is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Bhakura Machha Bhaja / Catla Fish Fry is something that I’ve loved my entire life. They are fine and they look fantastic.

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To get started with this recipe, we must first prepare a few components. You can cook bhakura machha bhaja / catla fish fry using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Bhakura Machha Bhaja / Catla Fish Fry:

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

Oriyas are too very fond of fish. In summer, they like to have Macha Bhaja with Pakhala Bhata, which is an excellent coolant to beat the heat of scorching summer. Regular consumption of fish can reduce the risk of various diseases and disorders. Cut the fish into thin and round slices after removing the scales.

Steps 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.

Add the paste into the marinated fish pieces and mix well The kinds of fish that typically used in Bengali and Odia households are hilsa (called ilish), rohu (called rui or rohi), and catla (called bhakura). Apart from these, there are some famous small sized fish that are normally favoured over others. Machha Bhaja/Fish Fry is popularly used as a side dish for pakhala in Odisha,India. Even used as a side dish for rice/roti or u can also have it as snacks. Though there are various versions of fish fry among different regions of the state, the most common method is to marinate the fish with turmeric, salt, mustard oil & chilly powder & then.

So that is going to wrap it up for this special food bhakura machha bhaja / catla fish fry recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!