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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.
Prepare and Marinate the Fish
Heat the Oil
Fry the Fish
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, 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.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 165.92 calories per serving with 23.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish and Serve
While Rohu and Katla are traditional choices, this recipe works beautifully with other fish like Hilsa (Ilish), Bhetki, or even Mackerel.
Add a pinch of roasted cumin powder (jeera) or coriander powder (dhania) to the marinade for a slightly different flavor profile.
For a thicker crust, lightly dredge the marinated fish in rice flour or a mix of rice flour and besan (gram flour) just before frying.
Add finely chopped fresh coriander or a teaspoon of kasundi (Bengali mustard sauce) to the marinade for a tangy twist.
Fish like Rohu are packed with omega-3 fatty acids, which are essential for brain health and have been shown to reduce inflammation and lower the risk of heart disease.
Fish provides high-quality, easily digestible protein necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of turmeric in the marinade provides curcumin, a powerful compound with anti-inflammatory and antioxidant effects that help combat oxidative stress in the body.
One piece of Macher Bhaja (approximately 120g) contains around 250-300 calories. The exact count can vary based on the type of fish used and the amount of oil absorbed during frying.
Macher Bhaja can be part of a healthy diet when eaten in moderation. The fish itself is an excellent source of lean protein and omega-3 fatty acids. However, since it is shallow-fried, it contains added fats. Pan-frying is a healthier alternative to deep-frying.
Traditionally, freshwater fish like Rohu and Katla are used. For a more indulgent version, Hilsa (Ilish) is a popular choice. Seawater fish like Bhetki (Barramundi) and Pomfret also yield delicious results.
Sogginess is usually caused by three things: the fish was not patted dry enough, the oil was not hot enough when the fish was added, or the pan was overcrowded, which caused the oil temperature to drop.
Yes, for a lower-oil version. Marinate the fish as directed, lightly spray or brush it with mustard oil, and air fry at 200°C (400°F) for 12-15 minutes, flipping halfway through, until golden and cooked.
Store leftover fried fish in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place it in a hot pan for a few minutes on each side or use an air fryer at 180°C (350°F) for 3-4 minutes.