Macher Chop |

Macher chop is prepared from fishes of the Carp category like Rohu or Bhetki. The fish fillets are grinded along with spices and are coated with besan or gram flour batter and then deep fried in oil. Macher chop is a common evening snack in Bengal, a state inEastern India. It is a good compliment to tea or coffee and can make a good starter as well. It is so very tasty that you would crave for more and more. My mom was always praised for her macher chops. I learnt this recipe from her and now I too can prepare macher chop as good as my mom. Here’s the recipe for you.

Cooking time: 15 minutes

Preparation time: 15 minutes

Serves: 6

Ingredients

  • Bhetki fillets-500 grams
  • Beaten eggs-2
  • Lemon juice-1 tablespoon
  • Besan-3 tablespoon
  • Ginger-garlic paste-2 teaspoon each
  • Chilly powder-1 teaspoon
  • Chopped green chilly-1 tablespoon
  • Chopped onion-1 and ½ tablespoon
  • Turmeric powder-1/2 teaspoon
  • Cumin powder-1 teaspoon
  • Chopped coriander leaves-1/2 cup
  • Salt to taste
  • Oil to fry

Method

  1. In a mixer-grinder, put the fish fillets along with beaten eggs, lemon juice, salt, chilly powder, turmeric powder, cumin powder, ginger-garlic paste and grind the mixture. The fish should be coarsely ground.
  2. In another container, put besan; add chopped onion, chopped green chilies and coriander leaves. Add little water and mix well to make a smooth batter.
  3. Divide the ground fish-spice mixture in to equal sized balls. Flatten each ball by pressing between palms to give it a rectangular shape, 1 cm in width and 2 cm in length.
  4. Soak the fish cakes generously in Besan batter and deep fry in hot oil until they are golden brown.
  5. Your macher chops are ready for serving

Serving instruction

Serve hot with a tangy tomato sauce.

Ilish Macher Paturi |

Ilish Macher Paturi

Ilish macher paturi is one of Bengal’s  signature dish which has to be in menu when ilish seasons starts. Paturi means a dish cooked on a leaf and Ilish is the Bengali name for Hilsa fish.

Ilish macher paturi have many versions but today we are using the steamed version. Hilsa marinated in pungent mustard sauce with the grated coconut and liberal dousing of mustard oil when cooked in banana leaf gives a unique aroma and increases the deliciousness of this fish a thousand times.

So come and indulge your senses.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Ilish Macher Paturi Ingredients

Ilish Macher Paturi Ingredients

Ilish Macher Paturi Ingredients

  • 400 g hilsa
  • 2 tbsp of mustard paste
  • 2 tbsp of poppy seed paste
  • 1 tbsp of coconut paste
  • 2 tsp of grated coconut
  • 1 tsp of green chilly paste or to taste
  • 2 tbsp of mustard oil
  • 4 to 6 green chilly
  • 1 tsp of turmeric powder
  • 4  big pieces of banana leaves
  • Salt  to taste

Method

Make 4 steak size pieces of the fish. Clean and wash them. Now rub all pieces of hilsa fish with salt and ¼ tsp of turmeric powder and let the fish rest for 5minutes.

Meanwhile take a bowl and in it add mustard paste, poppy seed paste, coconut paste, grated coconut, mustard oil, turmeric powder and salt. Mix well to make a smooth paste. Marinate all the fish steaks with this spice mixture. Keep aside.

Place one steak of fish on each banana leaf

Place one steak of fish on each banana leaf

Now take the banana leaves lightly roast it on open flame to make it soft and foldable or if you are using soft young leaves then you can skip this step.

Grease the leaves with few drops of mustard oil and places one steak of fish on each leaves.

Make sure that the spices are well coated on both sides of the fish.

Place one or two slit green chilly on top.

Place all folded leaves in a tiffin box

Place all folded leaves in a tiffin box

Then wrap the banana leaf like a parcel. You can tie up with thread if you want.

Place the entire four parcels on a tiffin box.

Close the box tightly.

Put tiffin box inside Cooker and cook

Put tiffin box inside Cooker and cook

Submerge half of the tiffin box in the water of the pressure cooker.

Cook in pressure cooker for 2 to 3 whistles.

Give 10 minute standing time.

You can also steam the fish parcel on a bamboo or a idli steamer Bring out from the tiffin box unwrap and serve.

Ilish Macher Paturi

Ilish Macher Paturi

Delicious Ilish macher paturi is ready; relish this sensuous preparation with hot steamed rice.

Topse Macher Fry |

Topse Macher Fry

One of the most common fish fritters recipe in Bengal is topse macher fry or topse macher bhaja.

Topse comes from the word Tapas which means means sage. Topse is a delicious sweet water fish from the large family of fish available in Bengal. These are small fish with a single backbone and such fish are very good for deep frying.

Topse fry is served in traditional wedding menu and even in picnics people love to have this exotic fried topse.

Topse macher fry is a favorite recipe of Bengalwhich today we will prepare with a twist so that the taste will remain in your memory for long.

Preparation time: 25 minutes
Cooking time: 15 minutes
Serves: 4

Topse Macher Fry Ingredients

Topse Macher Fry Ingredients

Topse Macher Fry Ingredients

  • 8 topse fish
  • ¼  tsp turmeric powder
  • ½ tsp of kalojeera/kalonji
  • ½ tsp of ajwain
  • ½ cup besan/gram flour
  • 1 onion finely sliced
  • Salt to taste
  • Oil for deep frying

Method

Take the topse manch then descale and clean thoroughly.

Now marinate the fish with salt and pinch of turmeric powder. If you don’t like too much fishy smell then you can add little lemon juice with it.

Deep Fry Fish in Oil

Deep Fry Fish in Oil

Take a bowl then add besan, kalojeera, ajwain,salt and turmeric powder and if you like  bit spicy then add ¼  tsp of red chili powder and the sliced onion and water. If you want it to be crunchier then add 1tbsp of rice flour with besan. Make a semi thick batter. Keep aside. Now heat oil in a pan.

Coat the fish in the batter in such a way so that sliced onion stick with the fish.

Then deep fry the fish until golden brown.

Traditionally mustard oil was used to fry this fish but now people are more health conscious so you can use vegetable oil or sun flower oil or even the heart healthy canola oil to fry this fish but if you want to get the real taste use mustard oil.

Topse Macher Fry

Topse Macher Fry

You can serve this topse fry as snacks or as a starter with steamed rice, ghee and kasundi and hot green chilly. Topse macher fry is too tempting.

Koi Macher Jhol |

Koi Macher Jhol

Koi Manch or Koi fish is a fresh water fish and only very rarely find in brackish water. Koi fish is also known as Climbing Gouramie.

The climbing gouramies originated in Africa and then spread to India and and Philippines. In Japan you will get variety of Koi fish or Nishikigoi but they are not suitable for this recipe.

This recipe goes very well if you get medium size Gangetic koi fish.

In Bengal we get fresh koi fish but if you are outside India you can try this recipe with frozen koi fish. Koi macher Jhol is a clear soup type preparation with very little spices and oil and it is very light.

Preparation time 15 minutes
Cooking time 25 to 30 minutes
Serves 6

Koi Macher Jhol Ingredients

Koi Macher Jhol Ingredients

Koi Macher Jhol Ingredients

  • 6 medium size Koi fish
  • 7 to 8 big florets of cauliflower
  • 5 to 6 potato slices cut lengthwise into sections
  • 1 small onion chopped
  • 1 tsp ginger garlic paste
  • 1 medium size tomato chopped
  • ½ tsp kalojeera/ kalonji (nigella sativa)
  • 1 bay leaves broken into halves
  • ½ tsp cumin powder
  • ½ tsp red chili powder
  • 1 tsp turmeric powder
  • 2 whole green chilly (optional)
  • ½ cup mustard oil
  • A pinch of Sugar
  • Salt to taste

How to Cook Koi Macher Jhol

Gilling koi fish is a difficult task so if you are buying fresh ask your fish seller to this difficult job for you.

Clean and wash the fish well and marinate the fish with little salt and turmeric powder. Also marinate potato and cauliflower florets separately with salt and turmeric powder.

Heat oil in a kadhai then fry the fish, potato and cauliflower separately. While you are frying them make one thing for sure that you are not deep frying them but medium frying and if possible in batches.

Now in that same oil in the kadhai add kalonji and bay leaves. Add chopped onion and ginger garlic paste. Stir for a few second till the onions are light brown.

Meanwhile in small bowl mix cumin powder, chili powder, turmeric powder, salt, sugar with one table spoon of water.

Add this mixture to the kadhai with chopped tomato.

Stir it for five minutes till the masala in the kadhai is well blended.

Add the fried fish potato and cauliflower. Mix well with the masala.

Then add one tall glass of water and let it boil for 8 to 10 minutes till the potatoes and cauliflower are well cooked and fish well soaked in the gravy.

Add the whole green chilli this is used for those who want the jhol to be hotter; they can mash this green chill to adjust according to their taste.

Now put off the flame cover with a lid and give 5 minutes standing time.

Koi Macher Jhol

Koi Macher Jhol

Serve this Koi macher jhol with hot steamed rice.

Macher Dimer Bora Recipe

Macher Dimer Bora

Bengal is that fish loving part of India where all parts of the fish are used to make delicious dishes. Macher dimer bora which mean fritters with fish roe is one such traditional fried snacks of Bengal.

Roe is the fully ripe internal egg masses in ovaries or the released external egg masses of fish. Fish roe is both used as cooked and raw. Fish roe is very popular in all parts of the world. In Japan it is used as sushi topping where as in Greece it is used as a dip with lemon, onion and olive oil. In Bangladesh and West Bengal Ilish fish roe is considered as a delicacy.

Fish roe in India are mainly deep fried and eaten as a snacks or used to make curry. In the coastal fish eating lining of Bay of Bengal and Orissa roe of several fishes are eaten. The best time to get fish roe is the rainy season.

Today we are using rohu fish the scientific name of which is labeo rohita to make this fritters. Until now the nutritional benefit of fish roe was unknown but recent study has shown that fish roe is excellent source of omega 3 fatty acids which is good for heart health. I am sure you will like this traditional fried fritters of Bengal macher dimer bora.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 1-2

Ingredients

Macher Dimer Bora Ingredients

Macher Dimer Bora Ingredients

  • 100 gms Roe of Rohu
  • 1 teaspoon of Mustard oil
  • 1 finely chopped Onion
  • 1 tablespoon of Wheat Flour
  • ½ teaspoon Turmeric powder
  • 2 pieces of finely chopped Green Chilies
  • 1 teaspoon of Rice Powder
  • 3-4 tablespoon of Sunflower oil
  • Coriander Leaves and Red Chilies (for Garnishing)
  • ½ tsp of chopped ginger
  • ¼ tsp of garlic paste
  • Mustard oil for deep frying

Method

1. In a bowl mix with the Roe, Onion, Wheat Flour, Turmeric Powder, Green Chiles, Rice Powder along with Mustard oil. Make it like dough; add more flour to make it tighter.

Macher Dimer Bora - Mix all ingredients together

Macher Dimer Bora – Mix all ingredients together

Mix all the ingredients in a bowl to make a very thick mixture as shown in the picture above.

2. From the dough cut into small flattened shaped balls.

3. In a frying pan, add Sunflower Oil and deep fry the flattened balls. Cook them in batches and as they have a tendency to stick with one another so don’t overcrowd the pan with too many fish balls. Fry in medium heat so that they are thoroughly cooked and become crisp and golden brown in both sides. After frying place them on a paper towel to soak the excess oil.

Macher Dimer Bora

Macher Dimer Bora

4. Garnish them with Coriander Leaves and Red Chilies

5. Serve hot with tomato ketchup or basmati rice and dal.