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