Tripura Mas Bhaja Crispy Fried River Fish Bengali Tripuri Classic

Method

1. 1

   Clean the fish pieces. Pat dry with paper towels — completely dry fish fries crisper than wet fish.

2. 2

   Mix turmeric, red chilli powder, salt and ginger paste together.

3. 3

   Rub this marinade all over the fish pieces, getting into any cavities. Marinate for 15 to 20 minutes.

4. 4

   Heat mustard oil in a deep wide pan to medium-high.

5. 5

   The oil should be deep enough to at least partially submerge each fish piece. Test with a small piece of fish — it should sizzle vigorously when added.

6. 6

   Fry the marinated fish pieces in batches — do not crowd the pan.

7. 7

   Fry on medium-high heat for 3 to 4 minutes per side until deep golden-brown and very crispy.

8. 8

   Remove and drain on paper towels.

9. 9

   The mas bhaja should be crispy on the outside, cooked through on the inside and have a golden turmeric colour with slightly charred edges from the mustard oil.

10. 10

    Serve immediately with steamed rice, dal and mosdeng chilli condiment.