Topse Maach Bhaja

Topse Maach Bhaja

'Topse' - called mango fish in English - is a very delicate fish, but highly prized for its taste. It is always fried whole.


Topse fish - 8
Salt - to taste
Garlic paste - ½ tsp
Gram flour - 200 g
Ginger juice - 1 tbsp
Onion juice - 4 tbsp
Kalonji - 1 tbsp
Turmeric - ½ tsp
Chilli powder - 1tsp
Mustard oil - 1½ cups


1. Clean the fish, keeping them whole. Marinate the fish in salt and garlic paste for 10 minutes.

2. Sieve the gram flour and mix with salt, ginger juice, onion juice, kalonji, turmeric and chilli powder.

3. Add enough water to make a thick batter.

4. Heat oil in a karahi. Dip each fish in the batter; let the extra batter drip off.

5. Lower the fish carefully into the hot oil. Fry on medium heat till golden. Fry two fish at a time.

6. Serve hot with a chutney or ketchup.

7. Any fish or fish fillet can be fried in the same way.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman