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Bihari machh fry

AI-drafted · awaiting admin review

Fish slices marinated in mustard oil, turmeric and chilli and shallow-fried until crisp.

Region: BiharOccasion: Everyday meal; side dish for rice and dalTime: 30 minServes: 4Non-vegetarian

Ingredients

  • 500 g fish steaks (rohu or catla)
  • 1 tsp turmeric
  • 1½ tsp red chilli powder
  • 1 tbsp ginger-garlic paste
  • 1 tsp mustard paste
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp rice flour or besan (optional)
  • Mustard oil for frying

Method

  1. Wash and pat the fish dry.
  2. Mix turmeric, chilli powder, ginger-garlic paste, mustard paste, lemon juice and salt. Coat the fish and marinate for 20 minutes.
  3. Dust the pieces lightly with rice flour or besan if you want a crisp crust.
  4. Heat mustard oil in a pan until it smokes, then lower the heat.
  5. Fry the fish for 4–5 minutes on each side until golden and cooked through.
  6. Serve hot with dal-bhaat and sliced onion.

History

Fried fish in mustard oil is common across the river plains of north and east Bihar.

Significance

Machh fry is a favourite part of the Sunday meal in many fish-eating Bihari homes.

Sources