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Crispy fried eel, a Bengali delicacy, seasoned with classic spices like turmeric and chili. This simple yet flavorful dish is perfect alongside steamed rice and dal.
Prepare and Marinate the Eel
Shallow Fry the Eel
Drain and Serve
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
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.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
Crispy fried eel, a Bengali delicacy, seasoned with classic spices like turmeric and chili. This simple yet flavorful dish is perfect alongside steamed rice and dal.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 354.38 calories per serving with 28.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1/2 teaspoon of roasted cumin powder and 1/2 teaspoon of coriander powder to the marinade for a more complex flavor profile.
Mix finely chopped cilantro or mint leaves into the marinade for a fresh, herby note.
If eel is unavailable, this recipe works well with other firm-fleshed fish like catfish (magur) or climbing perch (koi).
Eel is an excellent source of protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Freshwater eel is rich in Omega-3 fatty acids (EPA and DHA), which are known to support heart health, reduce inflammation, and promote brain function.
This fish is a good source of several essential vitamins, including Vitamin A, which is crucial for vision and immune function, and Vitamin D, important for bone health.
The use of turmeric in the marinade adds curcumin, a compound with powerful anti-inflammatory and antioxidant effects that can help combat oxidative stress.
Kusia Maas is the Bengali name for freshwater eel. It is a popular fish in Bengali cuisine, appreciated for its unique taste and firm texture, especially when fried.
Eel itself is nutritious, rich in protein, Omega-3 fatty acids, and vitamins A and D. However, this dish is shallow-fried, which adds a significant amount of fat and calories. It's best enjoyed in moderation as part of a balanced meal.
One serving of Kusia Maas Bhaja contains approximately 400-450 calories, primarily from the eel and the absorbed cooking oil. The exact number can vary based on the amount of oil absorbed during frying.
Yes, you can use other high-smoke-point oils like vegetable or canola oil. However, mustard oil provides the signature pungent flavor and aroma that is characteristic of authentic Bengali fish fries.
The eel is cooked when the outside is deep golden brown and crispy, and the flesh inside is opaque and flakes easily when prodded with a fork. Overcooking can make it tough, so keep an eye on it.
It is traditionally served as a side dish in a Bengali meal with steamed rice (bhaat) and a simple lentil soup (dal). It also pairs well with a side of fresh salad.
Yes, for a lower-fat version, you can cook it in an air fryer. Lightly spray the marinated eel with oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway through, until golden and cooked. The texture will be slightly different from the pan-fried version but still delicious.