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Tuesday, 4 August 2009


" TOPSE "( aka MANGO fish) in Bengal is a delicious sweet water fish. It is abunduntly available in summer time when the mango is also available. The word TOPSE came from the Bengali word TAPAS which means SAGE. The fish is saffron in colour with lots of tentacles. In this way it resembles a sage. So it is called TOPSE.
TOPSE FRY is one of the exotic dish, specially served during the BENGALI NEW YEAR celebrations. It is pretty expensive.

Topse mach ( MANGO FISH) : de-scaled and cleaned thoroughly, marinated with salt and a pinch of turmeric powder and lemon juice.
Green chillies, garlic and ginger (ground together into a coarse paste) required to marinate the fish.
For 4 pieces of fish 4tsp paste is required to marinate .
Gram flour (Besan) : well beaten in a pan with cold water to mke a thin paste adding salt, red chilly powder, turmeric powder, kalojeera and 1tsp kusksus (posto or poppy seeds).
Mustard oil for frying.

The fish is marinated with the chilly-garlic-ginger paste for at least 1 hour.
Heat oil in a pan and coat each fish in the batter (previously made from besan) and deep fry till golden brown.
Serve hot with mustard sauce as a snacks.

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Nicole said...

can this fish be used in any way other than frying it? Like for a ceviche? Is it relatively safe to eat "raw"?

indira mukerjee (ইন্দিরা মুখার্জি) said...

No,I don't think can not be eaten raw...It has an unusual fishy smell which u may not like... but if marinated and fried becomes awesome!!!