What are the specialties of Magur Mach?

Name: Magur Macher Rosha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Bengali
Ingredients: 3 Magur Mach/ Cat Fish (Medium-size; cut into three pieces each); 3 Potato; 2 Onion; 1 Tomato; 3 Green chili; 1 Tsp. Turmeric Powder; 1 Tsp. Salt; 2 Tbsp. Mustard Oil; 1 Tbsp. Garlic Paste; 1 Tbsp. Ginger Paste; 1 Tsp. Kashmiri Red Chili Powder; 1/2 Tsp. Turmeric Powder; 1 Tsp. Cumin Powder; 1 Tsp. Coriander Powder; 1 Tsp. Salt or to taste; 1 Tsp. Sugar; 1 Tsp. Bengali Garam Masala Powder; 1.5 Tbsp. Mustard Oil; 1 Bay Leaf; 2 Dry Red Chilli; 5 Tbsp. Mustard Oil

Magur Mach is a small freshwater indigenous fish and is popular in Eastern India as well as Bangladesh. This fish is very nutritious and often served to Kids in Bengal. It is often served to children in Bengal, cooked lightly with vegetables, which is known as Magur Macher Jhol. To ensure that the fish is as fresh as possible, it is best to purchase it live from the local fish vendors, who typically keep the fish in large containers.

Magur Macher Rosha Recipe with pictures and video

Description

Magur Macher Rosha is a delightful and comforting Bengali fish curry that is cooked using Asian catfish, also known as Magur Mach, and potato chunks. This dish is a staple in many Bengali homes

Ingredients

Scale

3 Magur Mach/ Cat Fish (Medium-size; cut into three pieces each)
3 Potato
2 Onion
1 Tomato
3 Green chili

To marinate fish

1 Tsp. Turmeric Powder
1 Tsp. Salt
2 Tbsp. Mustard Oil

To make the spice mix:

1 Tbsp. Garlic Paste
1 Tbsp. Ginger Paste
1 Tsp. Kashmiri Red Chili Powder
1/2 Tsp. Turmeric Powder
1 Tsp. Cumin Powder
1 Tsp. Coriander Powder
1 Tsp. Salt or to taste
1 Tsp. Sugar
1 Tsp. Bengali Garam Masala Powder
1.5 Tbsp. Mustard Oil

Tempering

1 Bay Leaf
2 Dry Red Chilli

Other

5 Tbsp. Mustard Oil

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Instructions

Marinate Magur Mach with 1 Tsp. Turmeric Powder and 1 Tsp. Salt as well.
Add around 2 Tbsp. Mustard Oil and mix that as well.
Now take Two Onion and remove the skin and chop.
Peel the skin of 3 Potatoes and cut the Potatoes into Wedges.
Roughly chop a Tomato and also slice a few Green Chilies.
Now make a thick paste of Garlic Paste, Ginger Paste, Kashmiri Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Salt, Sugar, and Bengali Garam Masala Powder.
Add 1 Tbsp. Mustard oil to this mixture to make the paste.
Heal 5 Tbsp. Mustard Oil in a Pan till the oil changes color.
Now fry the marinated fish on medium flame.
Once fried, strain from the pan.
Once the fish is fried you can separate some oil to make the curry less oily.
Do not over-fry the fishes. You may refer to the Magur Macher Rosha Recipe video of mine for the texture.
Now fry Potato Wedges.
While frying, sprinkle 1/4 Tsp. each of Turmeric Powder and Salt.
Keep the flame low and fry till the potatoes are 80% cooked and then stain from the pan.
Temper remaining oil with 1 Bay Leaf and 1 Dry Red Chili.
Add chopped Onion and Cook on low flame till the onion changes color to pink.
Now add chopped Tomatoes and Cook till the tomatoes melt.
Add little salt while cooking,
Cook on low flame till the mixture releases oil from the edges.
Now add 1 cup of water to the mixture and Cook for 2 Minutes on Low flame.
Add slices of green chilies and 1/3 cup water and keep cooking.
Finally, add 1 more cup of water.
Once the water started boiling, add fried potato wedges and Cook for around 5 minutes.
Cover the Pan with a lid and cook for 2 minutes.
Open the Lid and add 1 cup of water. By this time most of the water will evaporate.
Now add fried fish and mix with a spatula.
Boil for around 3-4 minutes.
Magur Macher Rosha will be ready by this time! Serve it hot with steamed rice.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Fish
Method: Cooking
Cuisine: Bengali

Nutrition

Serving Size: 200g
Calories: 419
Sugar: 5.6g
Sodium: 773mg
Fat: 18.5g
Saturated Fat: 2.8g
Carbohydrates: 27.1g
Fiber: 3.8g
Protein: 21.1g
Cholesterol: 81mg