A Bong's Kitchen

Like in all Bengal household, fish is a must in our home too, at least two times in a week, especially Sear Fish. It's a favourite of my husband and so also of mine. He loves the fish so much that sometimes he finishes up the fried pieces then and there and I am left with virtually nothing to make the curry. He can be such a naughty child at times, I tell you. So sometimes I have to literally hide the fried pieces from him.

But then he is not to be blamed, the sear fish fry does taste so incredible that one wouldn't be able to control the urge to take a bite. It's very easy to prepare actually. 

After washing and cleaning the fish pieces thoroughly and draining out all the water, I add a teaspoon of turmeric powder, a tablespoon of mustard oil, a teaspoon of salt to the bowl containing the fish pieces and mix them all nicely with hands so that this marination mixture gets nicely coated over the surface of the fish pieces. It is then left aside for an hour or so. 

After it has been marinated for an hour, it is then fried in mustard oil. Take a kadhai and add about 4 to 5 tablespoons of mustard oil and heat it up over medium flame. When the oil becomes hot, slowly add the marinated fish pieces one by one and fry them nicely on all sides till they turn fairly crisp and golden brown in colour. Our seer fish fry is ready. Didn't I tell you that it is quite easy to prepare?