A simple, crispy fried fish recipe from Bengal. Rohu fish steaks are marinated in classic spices like turmeric and chili, then shallow-fried in mustard oil until golden brown and flaky. A staple in every Bengali household, perfect with hot rice.
Prep25 min
Cook15 min
Servings4
Serving size: 1 serving
185cal
22gprotein
1gcarbs
10g
Ingredients
4 pieces Rohu Fish Steaks (About 150g each, cleaned and scaled)
1 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Ginger-Garlic Paste
1 tsp Salt (Or to taste)
0.5 cup Mustard Oil (For shallow frying)
1 Lime (Cut into wedges, for serving)
Instructions
1
Prepare and Marinate the Fish
Rinse the fish steaks under cold water and pat them completely dry with paper towels. A dry surface is essential for a crispy result.
A crunchy, savory, and addictive Indian snack made from fried flattened rice, peanuts, and a blend of simple spices. This classic homemade namkeen is perfect for tea time or as a light munchy snack anytime.
Crispy fried rohu fish and chura bhujia – an energy-giving, perfectly spiced combo to kickstart your day!
This bihari dish is perfect for breakfast. With 578.15 calories and 32.370000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
If the steaks are thick, make 1-2 shallow diagonal slits on both sides to help the marinade penetrate.
In a bowl, combine the turmeric powder, red chili powder, ginger-garlic paste, and salt to form a thick paste. Add a few drops of water if needed.
Rub this spice paste evenly over all sides of the fish, ensuring it gets into the slits.
Let the fish marinate at room temperature for at least 15-20 minutes.
2
Shallow Fry the Fish
Pour the mustard oil into a wide, heavy-bottomed skillet or pan. Heat over medium-high heat until the oil is shimmering and just begins to smoke lightly. This helps mellow the oil's pungency.
Carefully slide 2-3 pieces of marinated fish into the hot oil, leaving space between them. Do not overcrowd the pan.
Fry for 4-5 minutes on the first side without moving them, until a deep golden-brown crust forms.
Gently flip the fish pieces and fry for another 3-4 minutes on the other side until they are cooked through, crisp, and flaky.
Once cooked, remove the fish from the pan and place them on a wire rack to drain excess oil. This keeps the bottom from getting soggy.
3
Serve
Repeat the frying process with the remaining batch of fish.
Serve the Fried Rohu Fish immediately while it's hot and crispy, accompanied by steamed rice, dal, and fresh lime wedges for squeezing over the top.
394cal
10gprotein
40gcarbs
23gfat
Ingredients
3 cup Thick Poha (Also known as jada poha. Do not use the thin variety.)
2 cup Vegetable Oil (For deep frying. Use any neutral oil like sunflower or canola.)
1 cup Raw Peanuts (With or without skin.)
0.25 cup Cashew Nuts (Split or halved.)
20 pcs Curry Leaves (Fresh curry leaves provide the best aroma.)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference.)
1 tsp Amchur Powder (Dry mango powder for a tangy flavor.)
2 tsp Powdered Sugar (Balances the spicy and tangy flavors.)
1.5 tsp Salt (Adjust to taste.)
Instructions
1
Fry the Poha
Heat oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a single poha flake into it; it should sizzle and puff up instantly.
Place about 1/2 cup of poha in a large metal sieve. Carefully lower the sieve into the hot oil, ensuring it doesn't overflow.
Fry for 5-7 seconds until the poha flakes puff up and become crisp and white. Avoid browning them.
Immediately lift the sieve, shake it gently to drain excess oil, and transfer the fried poha to a large mixing bowl lined with paper towels. Repeat this process in batches for all the poha.
2
Fry Nuts and Curry Leaves
Reduce the heat to medium. Place the raw peanuts in the same sieve and lower it into the hot oil. Fry for 1-2 minutes until they are golden and crunchy.
Drain the peanuts well and add them to the bowl with the fried poha.
Next, fry the split cashews in the sieve for about 30-40 seconds until they turn a light golden brown. Be watchful as they cook quickly. Drain and add to the bowl.
Finally, carefully place the curry leaves in the sieve and fry for 20-30 seconds until they become crisp and dark green. Add them to the mixture.
While the fried mixture is still warm (but not hot), sprinkle the salt, turmeric powder, red chili powder, amchur powder, and powdered sugar over it.
Using a large spoon or by gently tossing the bowl, mix everything thoroughly until the poha and nuts are evenly coated with the spices.
Once mixed, carefully remove the oil-absorbing paper towels from the bottom of the bowl.
4
Cool and Store
Spread the Chura Bhujia on a large tray or plate and allow it to cool completely to room temperature. This step is crucial for ensuring it stays crispy.
Once completely cool, transfer the snack to a clean, dry, airtight container. It can be stored for up to 3 weeks at room temperature.
