Crispy, golden fish steaks marinated in classic Bengali spices and shallow-fried in pungent mustard oil. A beloved side dish that brings the authentic taste of a Bengali home kitchen to your table, ready in minutes.
Prep10 min
Cook15 min
Servings4
Serving size: 1 piece
166cal
23gprotein
2gcarbs
7g
Ingredients
500 g Rohu Fish (Cut into 4 thick steaks)
1 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
A quick, comforting red lentil dal finished with a sizzling tempering of ghee, cumin, and garlic. This everyday North Indian staple is light, packed with protein, and comes together in under 30 minutes. Perfect with steamed rice or roti.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Macher Bhaja, Masoor Dal Tadka and Steamed Basmati Rice
Crispy fried fish with creamy, gut-friendly dal and rice - homestyle comfort food that's protein-packed!
This bengali dish is perfect for dinner. With 697.44 calories and 40.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
Rinse the fish steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy result.
In a mixing bowl, combine the turmeric powder, red chili powder, ginger paste, garlic paste, salt, and lemon juice to form a thick marinade paste.
Generously rub the marinade paste onto all sides of each fish steak, ensuring they are evenly coated.
Let the fish marinate at room temperature for at least 15 minutes, or for up to 30 minutes in the refrigerator for deeper flavor.
2
Heat the Oil
Pour the mustard oil into a wide, heavy-bottomed skillet or frying pan.
Heat the oil over medium-high heat for about 2-3 minutes. The oil is ready when it becomes slightly lighter in color, shimmers, and the pungent smell subsides. This step is key to authentic Bengali flavor.
3
Fry the Fish
Carefully slide two marinated fish steaks into the hot oil, leaving ample space between them. Do not overcrowd the pan.
Fry for 4-6 minutes on the first side without moving them, allowing a golden-brown, crispy crust to form.
Gently flip the steaks using a spatula and fry the other side for another 4-6 minutes until it's equally crispy and the fish is cooked through.
4
Finish and Serve
Once cooked, remove the fish from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining fish steaks.
Serve the Macher Bhaja immediately while it's hot and crispy, alongside steamed rice (gorom bhaat) and dal for a classic Bengali meal.
Servings
4
Serving size: 1 cup
269cal
13gprotein
38gcarbs
8gfat
Ingredients
1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
3 cup Water (For pressure cooking)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds (Optional)
0.25 tsp Hing
1 medium Onion (Finely chopped)
4 cloves Garlic (Minced)
1 inch Ginger (Grated)
2 pcs Green Chili (Slit lengthwise)
1 medium Tomato (Finely chopped)
0.75 tsp Red Chili Powder (Adjust to spice preference)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed and soaked masoor dal in a pressure cooker.
Add 3 cups of water, turmeric powder, and salt. Stir to combine.
Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2
Prepare the Tadka (Tempering)
Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
Allow the seeds to crackle for about 30 seconds, then add the hing.
Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Carefully pour the hot tadka mixture directly into the cooked dal in the pressure cooker.
Stir well to incorporate the flavors thoroughly.
Place the cooker back on low heat and let the dal simmer for 2-3 minutes. This allows the flavors to meld together. Adjust consistency with a little hot water if it's too thick.
4
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
Serve the Masoor Dal Tadka hot with steamed basmati rice, jeera rice, or fresh rotis.