Topse machh vaja

Debjani Chatterjee Alam’s Topse fish fry is a Bengali preparation of whole Mango fish in a gram-and-rice-flour batter. This profile selects her mustard-oil version, with onion juice, ginger, garlic, green chilli and nigella in the coating.

The gills and insides are removed, along with the barbels and tail, and the fish is coated with salt, turmeric and lemon juice. Onion is peeled and grated to supply its juice, while the green chillies are chopped.

Gram flour and rice flour are combined with nigella, baking soda, salt, chilli powder and turmeric. The onion juice, ginger and garlic pastes and chopped chillies are added, then water is gradually whisked in to make a smooth, lump-free batter.

The marinated fish is covered completely with batter and lowered into heated mustard oil in small batches. It fries over medium heat, with occasional turning, until the coating is crisp and light golden brown.

The fried fish is lifted out and drained on a kitchen towel before the remaining batches are cooked. Debjani describes Topse fry both as an afternoon snack and as something her family serves with rice and lentils.