In West Bengal, Tripura, Odisha, Assam and Bangladesh, fried fish or māchh bhājā is a common delicacy. Riverine fish like bhetki, topshey, aarh and pābdā (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Odia cuisine and Assamese cuisine.[citation needed]
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In the process of frying it in oil, a hilsa will release additional oil. The oil mixture is valued as a flavouring agent for rice or vegetables.[1]
References
edit- ^ Banerji, Chitrita (1993) [First published 1991]. Life and Food in Bengal. Rupa & Co. pp. 86–87. OCLC 34943980.
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