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- Machh_bhaja abstract "In West Bengal, Orissa, Assam and Bangladesh (greater Bengal), fried fish or Māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish like bhetki, topshey, aarh and pābdā (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Oriya cuisine and Assamese cuisine. The oil used to fry the fish may often be used as a dip. Fried fish roe (e.g. of hilsa) are also often eaten this way. The fish is often deeply fried such that fish bones become crispy and edible, as is the case with small fish like Maurala (Opio cephalus).Karimeen fish fry is also popular in Kerala, India.".
- Machh_bhaja thumbnail Fried_Rohu_in_Bangladesh.jpg?width=300.
- Machh_bhaja wikiPageID "23014026".
- Machh_bhaja wikiPageRevisionID "527115274".
- Machh_bhaja hasPhotoCollection Machh_bhaja.
- Machh_bhaja subject Category:Bengali_cuisine.
- Machh_bhaja subject Category:Indian_fish_dishes.
- Machh_bhaja comment "In West Bengal, Orissa, Assam and Bangladesh (greater Bengal), fried fish or Māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish like bhetki, topshey, aarh and pābdā (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Oriya cuisine and Assamese cuisine. The oil used to fry the fish may often be used as a dip. Fried fish roe (e.g. of hilsa) are also often eaten this way.".
- Machh_bhaja label "Machh bhaja".
- Machh_bhaja sameAs m.0n_c6r4.
- Machh_bhaja sameAs Q6723517.
- Machh_bhaja sameAs Q6723517.
- Machh_bhaja wasDerivedFrom Machh_bhaja?oldid=527115274.
- Machh_bhaja depiction Fried_Rohu_in_Bangladesh.jpg.
- Machh_bhaja isPrimaryTopicOf Machh_bhaja.
