Machh bhaja
![]() Fried Rohu served in Dhaka, Bangladesh |
In West Bengal, Tripura, Odisha, Assam and Bangladesh, fried fish or māchh bhājā is a common delicacy. Riverine fish like bhetki, topshey, aarh and pābdā (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Odia cuisine and Assamese cuisine.[citation needed]
In the process of frying it in oil, a hilsa will release additional oil. The oil mixture is valued as a flavouring agent for rice or vegetables.[1]
References
- ^ Banerji, Chitrita (1993) [First published 1991]. Life and Food in Bengal. Rupa & Co. pp. 86–87. OCLC 34943980.
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- Baingan bharta
- Bori
- Gohona Bori
- Chingri malai curry
- Kheer
- Khichuri
- Machh bhaja
- Machher Jhol
- Mishti doi
- Nabadwip-er lal doi
- Pithe
- Rasogolla
- Rice
- Sandesh
- Sorshe Ilish
- Abar Khabo
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