Name: Mourala Maach Bhaja
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g Mourala Fish (Cleaned and washed); 1 tsp Turmeric Powder; 1 tsp Red Chili Powder (Adjust to taste); 1 tsp Salt (Or to taste); 2 tbsp Rice Flour (For extra crispiness); 0.5 cup Mustard Oil (For shallow frying)

Popularity

0.5

Perfectly spiced, crispy fried fish – a protein-packed bite that's pure comfort food!

Nutrition per Serving

167

Calories

19g

Protein

Carbs

Fat

low-calorie

Recipes in this Meal

1. Mourala Maach Bhaja

Crispy, golden-fried small Mola fish, a beloved Bengali delicacy. Seasoned simply with turmeric and salt, these tiny fish are fried to perfection and are the perfect crunchy side for dal and rice.

Prep10 min

Cook15 min

Servings4

Serving size: 1 serving

167cal

19gprotein

4gcarbs

Ingredients

500 g Mourala Fish (Cleaned and washed)
1 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Or to taste)
2 tbsp Rice Flour (For extra crispiness)
0.5 cup Mustard Oil (For shallow frying)

Instructions

1
Prepare and Marinate the Fish
- Gently wash the mourala fish under cool running water. Drain thoroughly in a colander.
- Pat the fish completely dry with paper towels. This step is crucial for achieving a crispy texture.
- In a mixing bowl, combine the dry fish with turmeric powder, red chili powder, salt, and rice flour.

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About Mourala Maach Bhaja

Perfectly spiced, crispy fried fish – a protein-packed bite that's pure comfort food!

This bengali dish is perfect for snack. With 167.2 calories and 19.49g of protein per serving, it's a low-calorie option for your meal plan.

fat

Use your fingertips to gently toss and coat each fish evenly with the spice mixture.

Set aside to marinate for at least 10 minutes.

Shallow-Fry the Fish

Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat. The oil is ready when a tiny pinch of the marinade sizzles instantly.
Carefully arrange a single layer of the marinated fish in the hot oil. Do not overcrowd the pan; fry in 2-3 batches to maintain the oil temperature.
Fry for 3-4 minutes on the first side, undisturbed, until it turns golden brown and crisp.
Using a thin spatula, gently flip the fish and fry the other side for another 3-4 minutes until it's equally crisp and cooked through.

Drain and Serve

Once both sides are perfectly crispy and golden, use a slotted spoon to carefully remove the fish from the pan.
Place the fried fish on a plate lined with paper towels to absorb any excess oil.
Repeat the frying process with the remaining batches of fish, adding a little more oil if needed.
Serve immediately while hot and crispy, typically alongside steamed rice (bhaat) and dal for an authentic Bengali meal.

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