Topshe Mach Bhaja/Mango Fish Batter Fry

Topshe or probably what it is known in English, Mango Fish ( I am doubtful about the authenticity of the translation though) is an absolutely delectable fish typical of Bengal – both the sides. It is a fish fresh from the rivers and tastes absolutely delicious. Many occasions in the Bengali household and house parties remain incomplete without the Topshe Mach Bhaja.

 

 

Closer to home, my father, Shri. Subhro Kamal Mukherjee, is a die hard fan of Topshe Maachh bhaja — and because of that, whenever my mom, Mrs. Krishna Mukherjee, entertained guests, she tried to keep this in the menu. Later, due to the same reason, my mother-in-law always tried to incorporate this to the menu when my parents visited my in-laws. In a nutshell, this is a popular and often resorted to recipe in out household. Naturally I learnt the tricks of the trade from ma. This is also my tribute to her for teaching me all her tricks and tips of cooking. Thank you Matum <3

 

 

 

Ingredients:

• Topshe- 4 pcs, Big Size,
• Vinegar-1tbsp OR Juice of a lemon/ lime
• salt to taste
• pepper to taste
• coriander leaves-1 bunch
• green chilly-2 nos.
• white oil for frying.

For Batter:

• Kaalo Jeerey (Nigella seeds) – 1 teaspoon
• Gram Flour (besan) -1/2Cup
•Salt to taste
• Water to form a batter of medium consistency
• baking powder-1/2 tsp (optional — if added adds to the lightness of the batter)

 

 

Preparation:

• Clean the fish carefully
• Make slits in the fish with sharp knives
• Make a paste of coriander and green chillies
• Be careful that the fish doesn’t come apart. Remember topshe is a delicate fish — handle with care.
• Marinate the fish in vinegar and salt for 15 minutes. Instead of vinegar you may use lemon/lime juice.
• Now smear the green chilli and the coriander paste on the fish and keep aside for another 10 minutes.
• Add water to the gram flour (besan) to make the batter
• Add salt, kaalo jeerey seeds and a pinch of baking powder in it.

• The batter should be thick enough to coat the fish lightly but not too thick so as to camouflage the flavour of the fish.
• Heat oil in a pan
• Dip the marinated fish in the batter so as to lightly coat the fish and fry them now.
• Serve hot with a dip of your choice. We love kasundi (spicy mustard sauce) with it.