Recipe

EASY BENGALI FRIED FISH

AuthorHungry HijabiCategory, , DifficultyBeginner

If you have a heartbeat, always make time for an easy cook Bengali fried fish dish...

Yields7 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 7 Steak Cut Rohu Fish Pieces
 1.25 tsp Turmeric Powder
 1 tbsp Vegetable Oil
 0.50 tsp Chilli Powder
 1.50 tsp Fine Sea Salt
 1.25 tbsp Plain Flour
 45 Thinly Sliced Onions
 0.25 tsp Demerera Sugar
 5 Garlic Slithers
 0.50 tsp Fine Sea Salt
 0.33 cup Vegetable Oil
 58 Slit Green Chillis
 0.50 cup Chopped Coriander
1

Prepare your fish. Scale it and rinse with salt under a tap in a colander. Pat dry.

2

Marinate fish pieces with turmeric, oil, chilli powder, salt and plain flour. Keep aside 15-30 mins. This is a standard practice when preparing all kinds of Bengali Fish Dishes.

3

In medium- high heat, in a nonstick wok/ pan, deep fry until golden brown. Batch cook 3 at a time to prevent condensation and soggy fish. Set aside.

4

In the same oil, add the rest of the oil, add onions and fry until light golden brown. This should take 10- 15 mins.

5

Then add salt, sugar and garlic and continue to fry in medium heat. This should take a further 15-20 mins.

6

The aim to achieve sweet, golden caramelised onions.

7

Add the fish back into the fried onions for 5 mins to reheat the fish.

8

Turn off heat. Garnish with chillis and coriander. Serve on your favourite platter. Serve with garam garam hot white fresh basmati rice

Shall I tell you some true words? Our Rohu fish is absolutely delicious! It's heart warmingly delicious! Seriously, eating rice without a fish, can you even do that? 

Our Bangladeshi routes is in fish. On a weekly basis we bengalis have to and love to indulge in a particular fish dish. Alhumdulilah All Praises to Allah who gave our country an abundance and variety of stunning and mouthwatering fishes to eat. Allah truly has blessed our Bengal hands. I truly believe no one can cook a fish dish like a Bengali can ?

Just take a look: 
Fish and potato, a classic combination so tasty. 
Fish with lotha (a slimey textured vegetable) is so enjoyable to eat. 
Combining fish with an array of Bengali vegetables; also another delicacy. 
And a fish salad, oh wow that's just superb! 

Alhumdulilah All Praises to Allah, who gave us Bengalis an abundance of truly delicious fish to eat. 

IN BENGALI

THE BENGALS ROHU MACH BHAJA FRY 

Aka Maas Biran to you Sylhetis ?

Shothi kotha koi? Amader rohu mas biran ash-ole zeh moza, diler moza ❤️. Maas sara, ko sain baath kawa oilo ni? 

Amara bangali manush zibon oilo maasor mazeh. Shafthath ekta na ekta maasor tharkari kawa lageh. Amrar desh deko, kotho zaathi shundor shundor maas aseh alhumdulilah. Allah amra bangali manush re aath disoin. Amra zelakan Maas thoiri kori, ar ko ila fartha nai. 

Maas ar aloo deko kotho moza.
Maas lotha diya kotho bal lage. 
Maas shobzi aanaz loya randleh zeh shaad. 
Ar maas ta re satni o banaileh, oof re zeh supurb! 

Alhumdulilah Allah disoin amra bangladeshi manoosh re zeh moza maas. 

The perks of bilingualism is not just obtaining the diversity and richness of language accumulation but the sheer joy at the variety of food.

I didn't realise a simple fried fish dish would get so many of you guys talking about it, messaging me about it, frantically requesting a recipe for it, hai re hai, hai re Bengali ? and to be honest it made me smile ear to ear. I was pleasantly pleased. 

Bengali fried fish is such a honour to have on the dinner table. It's satisfying and no matter how "English" we may have become, growing up here in England, this classic fried fish just takes us straight back to Bangladesh! Literally straight to our deshi undhals!! I say that not even knowing what it's like to live in Bangladesh, I'm a hardcore East Londoner ?

East Bengal or West Bengal Kolkata, we bengalis just love to eat fish full-ishtop! And the reason why our fish tastes so good is because they are from the sweet rivers as apposed to sea fish. And the sweet rivers of Bangladesh produce world class, sweet varieties of fish we love to eat. 

Although this recipe can be made with any steak like fishes, including salmon, sea bass, hilsa, mackerel etc, ultimately this fish is seemingly the best using Rohu Fish. The most classic fish available everywhere now in groceries across the globe. 

This dish is often served as a starter in most Bengali homes. Especially in large dinner party gatherings. For Hungry Hijabi though, she requires no dinner parties to cook this. Hunger tends to be a good enough justification to whip up this delectable and satisfying fish fry. 

Everyone has their own take on fried fish so finally here it is. This is my mothers recipe which Iv adapted using the addition of plain flour which helps add Crispiness to the fish upon frying. Completely optional off course and totally not in line with the traditional and authentic method but if you know me well by now, you know I love adding a little touch of my own thang; just a touch ☺️

Enjoy this recipe and leave a delightful comment below if you thought this recipe was "mmm koob moza" so delicious ... ?

Here's a list of other varieties of steaky fish you can use to make this recipe with: 

Bengali Fish: 
-Hilsa ilish
-Mirga/ mirgal
-Koi - climbing perch 
- Ayer Maas
-Sithol/ chittol
- Nola
- Pomfret aka Roop Chanda

Other Fish: 
- Seabass
- Tilapia 
- Salmon
- Mackerel 
- Monkfish 
- Red Snapper 
- Seabream

 

TOP TIP: cook both parts of the dish at the same time, using two different woks/ pans.

Ingredients

 7 Steak Cut Rohu Fish Pieces
 1.25 tsp Turmeric Powder
 1 tbsp Vegetable Oil
 0.50 tsp Chilli Powder
 1.50 tsp Fine Sea Salt
 1.25 tbsp Plain Flour
 45 Thinly Sliced Onions
 0.25 tsp Demerera Sugar
 5 Garlic Slithers
 0.50 tsp Fine Sea Salt
 0.33 cup Vegetable Oil
 58 Slit Green Chillis
 0.50 cup Chopped Coriander

Directions

1

Prepare your fish. Scale it and rinse with salt under a tap in a colander. Pat dry.

2

Marinate fish pieces with turmeric, oil, chilli powder, salt and plain flour. Keep aside 15-30 mins. This is a standard practice when preparing all kinds of Bengali Fish Dishes.

3

In medium- high heat, in a nonstick wok/ pan, deep fry until golden brown. Batch cook 3 at a time to prevent condensation and soggy fish. Set aside.

4

In the same oil, add the rest of the oil, add onions and fry until light golden brown. This should take 10- 15 mins.

5

Then add salt, sugar and garlic and continue to fry in medium heat. This should take a further 15-20 mins.

6

The aim to achieve sweet, golden caramelised onions.

7

Add the fish back into the fried onions for 5 mins to reheat the fish.

8

Turn off heat. Garnish with chillis and coriander. Serve on your favourite platter. Serve with garam garam hot white fresh basmati rice

EASY BENGALI FRIED FISH

    2 Comments

  1. Absolutely lovvee your recipes, the outcomes are always amazing when I follow your step by step guide 🙂

    Suitable for all especially new ‘bowhs’ daugher inlaws & Wives ?

    Reply

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