Summer Holidays are on and I am back to some cooking. My colleague who stays by the beautiful River Rupnarayan gave me some Topshe Maach ( Mango Fish) the other day. Topshe has very soft bones and in Bengal it is usually batter fried. Here is mine :
They turn out quite crunchy . The fish needs to be marinaded with a little ginger garlic paste, Vinegar/ lime juice turmeric powder, and salt for around an hour or so. Next a batter of besan, salt, rice flour , a pinch of baking soda , cumin powder, coriander powder and red chilly powder is made. The marinaded fish is then batter fried. This is served with steamed rice and dal .
Also made some fish chops yesterday evening as It was Sunday and we were all at home. Here is a picture:
And some fish fry today:
Planning to cook up a few more stuff this holidays. Lets see.
Also made some fish chops yesterday evening as It was Sunday and we were all at home. Here is a picture:
