Maach Makha | Bengali Fish Salad | Maach-er Bhorta

Mehebub introduced me to Maach Makha during my first visit to his native place Dubrajpur. I remember my mother-in-law uttering "Babu tor Janya Mach senechi!" (Babu, I have made Maach Sana for you. Sana is another term used interchangeably with "Makha". Both the words stands for mashing something. I never had it at my place and initially I wasn't much sure about the taste. I was thinking it may have weird smell considering a salad is prepared with fried fish. How wrong I was. I had the first spoonful and I finished the entire portion. Since then, I regularly make Macher Bhorta at home. I make different variations of it. I will be sharing those details below.

Jump to:

• Beyond Maach Bhaja
• Maach Makha; a fish salad?
• Variants of Macher Bhorta
• Recipe Card

Beyond Maach Bhaja

Upon asking he told me he used to make it regularly once he shifted to Noida after completing his degree in Architecture from Jadavpur University. Back then I also have completed my master's in Rural Development and was working in the bordering area of West Bengal and Bangladesh. He told me, it is an easy recipe for fish and not always we prefer Maach Bhaja aka the famous Bengali fried fish. The recipe calls for a few ingredients and goes amazingly with rice and even as a stuffing for Sandwiches. So I learned it from him and also a few tips came from my mother-in-law.

Making a mash of fried fish along with a few greens such as coriander leaves, and also green chilly is quite common in several Bengali homes. We do add onion to this as well. This is a light salad that we prepare with fried fish. Radhuni (a spice quite commonly used in Bengal especially while cooking Shukto) was my addition. It gives a unique twist to the flavor, another layer I would say.

Maach Makha; a fish salad?

Considering the ingredients used, the cooking process, lightness and freshness, I do consider Maach Makha as a light salad. Though we prefer to use deep-fried Rohu or Katla or any carp to make this, however, you can use shallow-fried fish as well However, the flavor of Mustard oil used in deep-frying, for sure enhances the flavor of Maach Saana. We mostly limit the spices while making it. A few fresh ingredients mixed with the fish and you are good to go. You can serve it as a side with rice or you can serve it as it is or you can serve it as stuffing for sandwich.

Variants of Macher Bhorta

Different types of fishes can be used in making different Makha. Taste-wise all are different. Take Ilish Macher Lyajar Bhorta for example. However, here I am talking mainly about Rui mach or Katla mach or any carp for that matter in this recipe. Bely pices aka Petir Mach from any big size fish are easier to use while making Mach Makha. Moreover, the oil plays a pivotal role. I prefer to use mustard oil for both frying the fish as well as as dressing. While you can use Olive oil as well. Last but not the least the other ingredients used. I limit myself to Onion, tomato, cilantro and also green chilies along with a dash of lemon juice. At times, I add tamarind pulp as well. I even add chopped cucumber if I have it at home. So, be creative while making a makha or bhate. You can make amazing bhate/ bhorta/ makha using readily available ingredients at home.

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Recipe Card

Have you tried the easy Bengali Fish Salad recipe from Debjanir Rannaghar!

I would love to see a picture if you are making it following my recipe which you can share here on dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

Here's the Maach Makha with Radhuni Recipe Pin for your Pinterest Board!