https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=Machh_bhajaMachh bhaja - Revision history2026-09-07T01:50:43ZRevision history for this page on the wikiMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Machh_bhaja&diff=230688&oldid=prev->Fadesga at 23:46, 25 July 20212021-07-25T23:46:17Z<p></p>
<p><b>New page</b></p><div>{{Use dmy dates|date=August 2019}}<br />
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{{Infobox food<br />
| name = <br />
| image = Fried Rohu in Bangladesh.jpg<br />
| image_size =<br />
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| caption = Fried [[Rohu]] served in [[Dhaka]], [[Bangladesh]]<br />
| alternate_name = <br />
| type = <br />
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| region = <br />
| national_cuisine = <br />
| creator = <!-- or | creators = --><br />
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| served = <br />
| main_ingredient = <br />
| minor_ingredient = <br />
| variations = <br />
| serving_size = 100 g<br />
| calories = <br />
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| no_recipes= false<br />
}}<br />
In [[West Bengal]], [[Tripura]], [[Orissa, India|Orissa]], [[Assam]] and [[Bangladesh]], fried fish or '''māchh bhājā''' is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish like {{Lang|bn|bhetki}}, {{Lang|bn|topshey}}, {{Lang|bn|aarh}} and {{Lang|bn|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 (food)|dip]]. Fried fish roe (e.g. of hilsa) are also often eaten this way. The fish is often deep fried such that fish bones become crispy and edible, as is the case with small fish like ''Maurala'' (Opio cephalus).<br />
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[[Etroplus suratensis|Karimeen fish]] fry is also popular in Kerala, India.<br />
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{{Culture of West Bengal}}<br />
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[[Category:Bangladeshi fish dishes]]<br />
[[Category:Bengali cuisine]]<br />
[[Category:National dishes]]<br />
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{{Bangladesh-cuisine-stub}}<br />
{{India-cuisine-stub}}</div>->Fadesga