bengaliEasynon vegetariangluten freedairy freenut free

Macher Bhaja

Name: Macher Bhaja
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g rohu fish (cleaned, cut into 4 steaks (1-inch thickness)); 1 tsp turmeric powder; 0.25 tsp salt; 0.5 tsp red chili powder; 4 tbsp mustard oil (for shallow frying); 1 tbsp lemon juice

RATING

4.4/5(85)

TASTE SCORE

9/10

Crispy, golden pan-fried fish with a light turmeric-seasoned crust. This simple Bengali delicacy is a beloved staple in every household, served hot with steamed rice and dal for a comforting lunch. Ready in under 30 minutes, the fish stays moist inside with a delicate crunch on the outside.

PREP

10m

COOK

15m

SERVES

1 PIECE

250 cal

SERVINGS

INGREDIENTS

For 4 servings

500 grohu fish · cleaned, cut into 4 steaks (1-inch thickness)1 tspturmeric powder¼ tspsalt½ tspred chili powder4 tbspmustard oil · for shallow frying1 tbsplemon juice

NUTRITION · PER SERVING

250

CALORIES · 1 PIECE

Protein23g · 37%

Carbs1g · 2%

Fat17g · 61%

Fiber0g

Sugar0g

Saturated fat2g

Cholesterol63mg

Sodium208mg

Potassium401mg

Phosphorus259mg

How we calculate →

METHOD · 6 STEPS

prep · ~5 min
Wash and dry the fish steaks.
1.Rinse the fish steaks under cold running water.
2.Pat each steak completely dry with paper towels.
3.Check for and remove any remaining scales or bones with tweezers.
prep · ~10 min
Marinate the fish with spices.
1.Place the dried fish steaks in a mixing bowl.
2.Add turmeric powder, salt, and red chili powder evenly over both sides of the fish.
3.Gently rub the spice mix into the fish, ensuring all surfaces are coated.
4.Let the fish rest for 10 minutes to absorb the flavors.
fry · ~3 min
Heat mustard oil to smoking point.
Pour mustard oil into a non-stick frying pan. Heat the oil over medium-high heat until it reaches smoking point and the raw smell disappears. This is crucial for the authentic Bengali flavor.
TIPMustard oil must be heated until it smokes lightly, otherwise the fish will taste bitter and raw.
fry · ~8 min
Shallow fry the fish steaks.
1.Carefully lower the marinated fish steaks into the hot oil, one at a time.
2.Fry the first side for 3 to 4 minutes until deep golden and crisp.
3.Flip the fish gently with tongs and fry the second side for another 3 to 4 minutes.
4.Avoid moving the fish too much; let it develop a crust before flipping.
TIPDo not crowd the pan. Fry in two batches if needed so the temperature doesn't drop.
prep · ~2 min
Drain and rest the fried fish.
1.Transfer the fried fish steaks onto a paper towel-lined plate to absorb excess oil.
2.Let them rest for 1 to 2 minutes.
garnish · ~1 min
Finish with a squeeze of lemon juice and serve hot.
Drizzle fresh lemon juice over the hot, crispy fish steaks. Serve immediately with steamed rice and dal on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish steaks completely dry before marinating to ensure the spice paste adheres and the crust crisps up.
2
Heat mustard oil until it reaches its smoking point to mellow the pungent, raw flavor and achieve authentic taste.
3
Do not overcrowd the pan; fry in batches so the oil temperature stays high and the fish browns evenly.
4
Let the fish develop a deep golden crust on the first side before flipping to prevent sticking and tearing.
5
Rest the fried fish on paper towels for 1–2 minutes to drain excess oil, keeping the crust crunchy.
6
Serve immediately after squeezing lemon juice, as the crispness fades once the fish sits too long.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

Skip the oil bath: brush the marinated steaks with 1 tbsp mustard oil and air-fry at 200°C (400°F) for 10–12 minutes, flipping halfway. Perfect for a lower-fat version that still delivers crunch.

herb crusted

Herb-crusted

Add 1 tbsp finely chopped fresh coriander or curry leaves to the spice rub before marinating. The herbs bloom in the hot oil, adding a bright, earthy note to the crust.

no fish

No-fish

Replace rohu with 400g firm tofu slices (1-inch thick), pressed dry, and marinate the same way. Pan-fry in mustard oil for 3–4 minutes per side. Ideal for vegetarians seeking the same crispy, spiced experience.

HEALTH BENEFITS