How To Make Ilish Mach Bhaja

How To Make Ilish Mach Bhaja/Hilsa Fry/Whole Baby Hilsa Fry

Today I will share a very basic and easy recipe( not even a recipe), How To Make Ilish Mach Bhaja/Hilsa Fry/Whole Baby Hilsa Fry, which can go well with Khicuri/khichdi and labra/Bengali mix veg.

This year the fish market is flooded with baby Ilish, so I purchased a large quantity to make some palatable recipes. So any recipes you make, start from the frying of the fish. So if you know how to fry the whole fish without sticking the skin in the pan, then you can make any recipes.

Equipment needs

1. Griddle
2. Large mixing bowl
3. Spatula

Ingredients

1. Baby Hilsa/Khoka Ilish-4
2. Turmeric powder-1 tbsp
3. Salt-1 tbsp
4. Mustard oil-3 tbsp

How To Make Ilish Mach Bhaja/Hilsa Fry/Whole Baby Hilsa Fry

First, you need to clean the fish inside the stomach through the cut portion and the gills of the fish, then wash the fish with sufficient water.

Put the fish in a large mixing bowl

 Then add turmeric powder and salt.

Now rub well the fish with turmeric powder and salt.

Allow them to rest for 15 minutes.

Heat 3 tbsp mustard oil in a pre-seasoned (Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly). Once the utensil is properly pre-heated, you are ready to cook.) griddle.

Now very carefully add the fish as the hot oil may be sprinkled. After adding the fish put the flame medium

Once fried one side fries the other side also, it takes three minutes to fry both sides in medium flame.

Now turn off the flame and transfer to a serving plate and serve with hot rice and dal.

If you like this recipe then you may go for my other Ilish recipes Ilish Biryani, Bhapa Ilish,  narkel diye bhapa ilish, ilish macher matha diye pui shak, Ilish macher matha diye chal kumro

How To Make Ilish Mach Bhaja

Today I will share a very basic and easy recipe( not even a recipe), How ToMake Ilish Mach Bhaja/Hilsa Fry/Whole Baby Hilsa Fry, which can go well withKhicuri/khichdi and labra/Bengali mix veg.This year the fish market is flooded with baby Ilish, so I purchased a largequantity to make some palatable recipes. So any recipes you make, start fromthe frying of the fish. So if you know how to fry the whole fish withoutsticking the skin in the pan, then you can make any recipes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course fish

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• griddle
• Large mixing bowl
• Spatula

Ingredients

  

• 4 BabyHilsa/Khoka Ilish
• 1 tbsp  turmeric powder
• 3 tbsp Mustard oil
• 1 tbsp salt

Instructions

 

• First you need to clean the fish inside the stomach through the cut portionand the gills of the fish, then wash the fish with sufficient water.
• Put the fish in a large mixing bowl
•  Then add turmeric powder and salt.
• Now rub well the fish with turmeric powder and salt.
• Heat 3 tbsp mustard oil in a pre-seasoned (Before cooking, applyvegetable oil to the cooking surface of your pan and pre-heat the pan slowly(always start on low heat, increasing the temperature slowly). Once the utensilis properly pre-heated, you are ready to cook.) griddle.
• Now very carefully add the fish as the hot oil may be sprinkled. Afteradding the fish put the flame medium
• Once fried one side fry the other side also, it takes three minutes to fry both sides in medium flame.
• Now transfer to a serving plate and serve with hot rice and dal.