Machh Bhuni (Bhojpuri Fried Fish)
Freshwater fish pieces marinated in turmeric and chilli, shallow-fried in mustard oil until crisp-edged, a simple starter eaten with rice or as a snack.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Kadhai or heavy pan
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 16 g
- carbs
- 4 g
- fibre
- 0 g
- protein
- 23 g
- calories
- 250 kcal
Instructions
- 1
Clean the fish pieces and pat dry. Rub with turmeric, chilli powder and salt, then marinate for 15 minutes.
- 2
Coat the marinated fish lightly with rice flour.
- 3
Heat mustard oil in a heavy pan until it smokes, then lower the heat slightly.
- 4
Fry the fish in shallow oil on both sides until golden and crisp. Set aside.
- 5
In the same oil, fry sliced onion until soft. Add ginger-garlic paste and cook briefly.
- 6
Put the fried fish back in the pan and drizzle with lemon juice. Toss gently to coat and serve hot.
Chef's tips
Heating mustard oil until it smokes and then cooling it slightly removes its strong raw taste. Do not overcrowd the pan or the fish will not crisp.
Ingredient substitutions
- hilsa → rohu, catla or pomfret
Storage
Best eaten fresh; can be refrigerated for a day.
Reheating
Reheat in a hot pan briefly to restore some crispness.
Common mistakes to avoid
- •Frying at too low a temperature, which makes the fish oily and soggy.
Serving suggestions
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