Katla Machh Bhaja
Katla machh bhaja is Bengali carp fried in mustard oil after a turmeric-salt rub, giving crisp golden edges, juicy flakes, and a simple pairing for dal and rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Pat the katla steaks dry so they fry instead of steaming.
Rub both sides with turmeric, red chile powder, and salt, then rest briefly.
Heat mustard oil until shimmering and its sharpness mellows.
Fry the fish steaks in a single layer until the edges are crisp and the center flakes.
Drain and serve with lemon, green chiles, onion slices, dal, and rice.
π· Perfect Pairings
Complete your meal with these
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