Kusia Maas Bhaja

Shallow Fry the Eel

• Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat. The oil is ready when a pinch of salt sizzles upon contact.
• Carefully place the marinated eel pieces in a single layer in the hot oil. Do not overcrowd the pan; fry in two batches if necessary.
• Fry for 4-5 minutes on the first side, undisturbed, until it turns deep golden brown and crispy.
• Gently flip the pieces using tongs and fry for another 3-4 minutes on the other side until cooked through and equally crisp.

Drain and Serve

• Once fried, use a slotted spoon to remove the eel pieces from the pan and place them on a plate lined with paper towels to drain excess oil.
• If using, you can fry the slit green chilies in the remaining oil for 30 seconds until they blister. This makes a great garnish.
• Serve the Kusia Maas Bhaja immediately while it's hot and crispy, with lemon wedges on the side for squeezing over.