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A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
Marinate the Fish (15 minutes)
Shallow Fry the Fish (15 minutes)
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A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 203.16 calories per serving with 18.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve Immediately
Add 1/4 teaspoon of nigella seeds (kalo jeere) to the hot oil before adding the fish for a distinct, aromatic flavor.
For a different texture, use a mixture of 1/2 tablespoon rice flour and 1/2 tablespoon besan (gram flour) for the coating.
Garnish the fried fish with finely chopped fresh coriander leaves and a squeeze of lemon juice just before serving for a fresh lift.
Since these tiny fish are eaten whole with their bones, they are an exceptional natural source of calcium, which is vital for maintaining strong bones and teeth.
Small freshwater fish are packed with Omega-3 fatty acids, which support heart health, improve brain function, and help reduce inflammation in the body.
This dish provides a significant amount of high-quality protein, essential for muscle building, tissue repair, and overall body maintenance.
Chuna Macha refers to various species of small freshwater fish, typically 1-3 inches long. They are also known as 'Mourala' in Bengali. They are prized for their taste and for being eaten whole, including the bones.
It has both pros and cons. The fish itself is very healthy, being rich in calcium, protein, and omega-3 fatty acids. However, since the dish is shallow-fried, it contains added fats and calories from the oil. It's best enjoyed in moderation as part of a balanced meal.
One serving of Chuna Macha Bhaja (approximately 65-75g) contains around 120-140 calories, depending on the amount of oil absorbed during frying.
Yes, you can use any neutral vegetable oil with a high smoke point. However, mustard oil is essential for the authentic, pungent flavor and aroma characteristic of Bengali cuisine.
This usually happens for three reasons: 1) The fish were not dried properly before marinating. 2) The oil was not hot enough when you added the fish. 3) The pan was overcrowded, which lowered the oil temperature. Ensure the fish are dry, the oil is shimmering hot, and you fry in small batches.
Store leftovers in an airtight container in the refrigerator for up to one day. To reheat, it's best to quickly pan-fry them again for a minute or two on each side or use an air fryer to regain some of the crispiness. Microwaving is not recommended as it will make them soft.