Ingredients with Measurements:
- 500g fish fillets (any white fish)
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 2 green chillies, finely chopped
- 1 tbsp lemon juice
- 1 cup vegetable oil for frying
Special equipment needed:
- Frying pan
- Mixing bowl
Step-by-step instructions:
1. Rinse the fish fillets and pat dry with a paper towel.
2. In a mixing bowl, combine turmeric powder, red chilli powder, cumin powder, coriander powder, salt, green chillies, and lemon juice.
3. Mix well and marinate the fish fillets in the mixture for 30 minutes.
4. Heat the vegetable oil in a frying pan over medium heat.
5. Once the oil is hot, carefully place the marinated fish fillets in the frying pan.
6. Fry the fish for 3-4 minutes on each side or until golden brown.
7. Remove the fish from the frying pan and place on a paper towel to absorb any excess oil.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 15g
Protein per serving: 25g
Carbohydrates per serving: 2g
Sodium per serving: 500mg
Substitutions for ingredients:
- Any white fish can be used instead of fish fillets.
- Lime juice can be used instead of lemon juice.
Variations:
- Add 1 tsp of garam masala for a spicier flavor.
- Use breadcrumbs instead of the spice mixture for a crispy texture.
Tips and tricks:
- Make sure the oil is hot before adding the fish to prevent sticking.
- Do not overcrowd the frying pan to ensure even cooking.
- Use a slotted spoon to remove the fish from the frying pan to prevent breaking.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fish in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a bed of lettuce with lemon wedges on the side.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with steamed rice and a side of vegetable curry.
Suggested side dishes:
- Vegetable curry
- Steamed rice
- Naan bread
Troubleshooting advice:
- If the fish is sticking to the frying pan, add more oil to prevent sticking.
- If the fish is not crispy, increase the heat and fry for an additional minute on each side.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Use a food thermometer to check the internal temperature of the fish.
Food history:
Machh Bhaja is a popular Bengali dish that is traditionally served as a snack or appetizer.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve hot with your favorite dipping sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian