Chuna Macha Bhaja

Shallow Fry the Fish (15 minutes)

• Place a wide, flat-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it's shimmering and you see faint smoke rising.
• Carefully arrange a single layer of the marinated fish in the hot oil. Do not overcrowd the pan; it's best to fry in 2-3 batches.
• Fry for about 3-4 minutes on the first side, undisturbed, until it becomes golden brown and crisp.
• Gently flip the fish using a thin spatula. Fry the other side for another 2-3 minutes until it's equally crisp and cooked through.
• Once fried, use a slotted spoon to remove the fish from the pan, allowing excess oil to drip off. Place them on a plate lined with a paper towel.

Serve Immediately

• Repeat the frying process with the remaining batches of fish.
• Serve the Chuna Macha Bhaja hot and crispy as a side dish with steamed rice (bhaat) and a simple dal for an authentic Bengali meal.