Sukhua Bhaja

Crispy, aromatic Sukhua Bhaja! This uniquely flavorful, protein-packed fried dried fish is a must-try soul-satisfying snack.

1. 1

   Prepare the Dried Fish

   • If using larger dried fish, trim off the heads and tails. For small fish like anchovies, this step is optional.
   • Place the dried fish in a colander and wash thoroughly under cold running water for 1-2 minutes to remove sand and impurities.
   • Transfer the washed fish to a bowl and soak in warm water for 10-15 minutes. This helps to soften them slightly and reduce excess salt.
   • Drain the water completely and gently pat the fish dry with paper towels to ensure they become crispy when fried.
2. 2

   Fry the Sukhua until Crispy

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until the oil is very hot and you see faint smoke; this mellows its pungent flavor.
   • Carefully add the dried fish to the hot oil. Stand back as it may splutter.
   • Fry for 5-7 minutes, stirring occasionally, until the fish turns a deep golden brown and becomes very crisp.
   • Using a slotted spoon, remove the fried fish from the pan and set it aside on a plate.
3. 3

   Sauté the Aromatics

   • In the same pan with the remaining oil, lower the heat to medium. Add the thinly sliced onions.
   • Sauté for 6-8 minutes, stirring frequently, until the onions become soft and translucent.
   • Add the chopped garlic and slit green chilies. Continue to sauté for another 3-4 minutes until the raw smell of garlic disappears and the onions start to turn golden brown at the edges.
4. 4

   Add Spices and Combine

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and a very small pinch of salt (remember the fish is already salty).
   • Stir and cook the spices for about 30-45 seconds until they are fragrant.
   • Return the fried sukhua to the pan.
   • Gently toss everything together, ensuring the crispy fish is evenly coated with the onion and spice mixture.
5. 5

   Finish and Serve

   • Continue to cook for another 1-2 minutes, allowing the flavors to meld together.
   • Turn off the heat. Your Sukhua Bhaja is ready to be served.
   • Serve immediately while hot and crispy as a side dish with Pakhala or plain steamed rice and dal.