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Kachki mach bhaji, crispy Bengali fried small fish

Kachki mach bhaji, crispy Bengali fried small fish

Main dishes

Small freshwater fish, lightly coated with turmeric and salt, then fried in mustard oil until golden and crispy, served with green onions and chili pepper…

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Recipe from Firuz Ahmmed, adapted by Recette de cuisine · · updated on

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In Bengal, these small, fried fish are typically served with hot rice. The drier they are before frying, the crispier they become.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodfrying
  • Gluten-free
  • Low lactose

Ingredients

3 people
  • $0.21
  • $0.24
  • $0.02
  • $0.37
  • $1.05

Directions

  1. Gently wash the fish and pat them dry thoroughly in a colander: the drier they are, the crispier they will be. ≈ 2 min
  2. Gently rub them with turmeric and salt. ≈ 3 min
  3. Heat the mustard oil in a large frying pan, then reduce the heat to medium.
  4. Fry the fish in batches, spreading it out evenly with the onions and chili peppers.
  5. Turn them over when one side is golden brown, and then brown the other side for a total of 10 to 15 minutes.
  6. Drain, sprinkle with cilantro, and serve with rice. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 250 g of sprats (or other small fish, such as sand eels)
  • 1 medium onion, finely chopped
  • 2 to 3 green chili peppers, sliced
  • ½ teaspoon of turmeric
  • salt
  • 4 to 5 tablespoons of mustard oil
  • 1 tablespoon of chopped cilantro (optional)

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