Taki mach er jhura ( taki fish fry)

    35 mins

    This is a Bengali side dish made from a common fish, taki, that is found in the Bangladesh. The specialty of this dish is that the fish meat is made flaky and fried with the continental flavors. Serve warm with rice.


    Dhaka, Bangladesh
    3 people made this

    Serves: 4 

    • Water as needed
    • 500 g or 6 pieces taki fish
    • Salt as needed
    • 1/2 teaspoon turmeric powder
    • ½ cup vegetable oil
    • 1 cup onion slices
    • 1 tablespoon red chilli powder
    • 10-12 green chillies
    • 2 tablespoons chopped coriander leaves

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat a saucepan with water. Add the fishes, a pinch of salt and pinch of turmeric powder. Allow the fish to boil for 10-15 minutes.
    2. Allow to cool. Pick out the fish bones. Set aside the fish meat.
    3. In a bowl, mash the fish meat so that it is flaky.
    4. Heat a frying pan with oil. Add the onion slices. Stir and cook until light brown.
    5. Add the rest of the turmeric powder and red chilli powder. Stir and mix. Add salt.
    6. When the onions have become browner, add the flaky fish meat.
    7. Add the green chillies and coriander leaves. Cook the fish on low heat for 10 minutes.

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