Macher Pur

Name: Macher Pur
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 pieces Clown Knife fish; 4 green chillies paste; 1/2 inch ginger paste; 1 onion finely chopped; 4 tablespoon mustard seeds paste; 1/2 tablespoon Salt; 1/2 tablespoon turmeric powder; 3 tablespoon all purpose flour; 1/3 cup Water; as needed Oil for deep frying; 1 green chilli chopped; 3 tablespoon mustard oil; 1/2 tablespoon Salt; 1/3 tablespoon turmeric powder

Tania Deb @cook_9700174

Chennai

#fish
Macher pur means fish stuffed and deep fried. This is mainly a Bengali cuisine recipe best goes with plain rice. It’s a fish called Kangla Maach, another variety of clown King Fish. The fish has been peeled washed and cut into big slices. In making of this stuffed fish fry, we need the middle part of each kangla fish. Then the pieces are again cut horizontally leaving the thorn part. The pictures in the stepwise process will be a clear understanding for convenience. So let’s start with the recipe.

Tania Deb @cook_9700174

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Ingredients

30 minutes

2 servings

4 piecesClown Knife fish
4green chillies paste
1/2 inchginger paste
1onion finely chopped
4 tablespoonmustard seeds paste
1/2 tablespoonSalt
1/2 tablespoonturmeric powder
3 tablespoonall purpose flour
1/3 cupWater
as neededOil for deep frying
1green chilli chopped
3 tablespoonmustard oil
1/2 tablespoonSalt
1/3 tablespoonturmeric powder

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Steps

30 minutes

1

Cut the fish pieces horizontally taking out the middle hard thorn.
2

Make a paste of mustard seeds, green chillies, ginger.
3

Add chopped onions, chopped green chilli and 3 tablespoon of mustard oil. Mix all well with 1/2 tablespoon of salt and 1/2 tablespoon of turmeric powder and keep the stuffing ready.
4

Stuff the fish in the middle in one side of each piece of fish with the paste.
5

Close or cover the stuff with the other part.
6

Now make a batter with all purpose flour, salt, turmeric powder and water. Dip the fish pieces in it.
7

Cover the fish pieces completely with the batter
8

Heat a kadai with oil and fry them one by one in medium flame.
9

Fry them till golden in colour.
10

Serve them hot with plain rice.