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Crispy, pan-fried prawns seasoned with classic Bengali spices like turmeric and chili. This simple yet flavorful dish comes together in minutes and is the perfect accompaniment to a comforting meal of dal and rice.
Prepare and Marinate the Prawns
Shallow Fry the Prawns
Crispy, pan-fried prawns seasoned with classic Bengali spices like turmeric and chili. This simple yet flavorful dish comes together in minutes and is the perfect accompaniment to a comforting meal of dal and rice.
This bengali recipe takes 20 minutes to prepare and yields 4 servings. At 157.19 calories per serving with 25.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or appetizer.
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Garnish and Serve
For an even crispier coating, add 1 tablespoon of rice flour or cornstarch to the marinade and mix well before frying.
Add 1/2 teaspoon of ginger-garlic paste to the marinade for a deeper, more aromatic flavor profile.
Use Kashmiri red chili powder for a vibrant red color with less heat. You can also add a pinch of freshly ground black pepper for a different kind of spice.
Prawns are packed with high-quality protein, which is vital for muscle repair, tissue growth, and maintaining a healthy metabolism.
This dish provides key minerals like selenium, a powerful antioxidant that protects cells from damage, and iodine, which is crucial for healthy thyroid function.
Turmeric, a primary spice in the marinade, contains curcumin. This compound is well-known for its potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
One serving of Misa Maas Bhaja contains approximately 140-160 calories, primarily from the protein in the prawns and the oil used for frying. This is an estimate and can vary based on the size of the prawns and the amount of oil absorbed.
Misa Maas Bhaja can be part of a healthy diet. Prawns are an excellent source of lean protein and essential minerals. However, since it is shallow-fried, it should be enjoyed in moderation. You can reduce the amount of oil or use an air fryer for a healthier version.
Yes, you can use frozen prawns. Ensure they are fully thawed before you begin. Most importantly, pat them completely dry with paper towels after thawing to remove all excess moisture, which is key to getting them crispy.
Mustard oil provides the authentic, pungent flavor characteristic of Bengali cuisine. If you don't have it, you can substitute it with any neutral vegetable oil, sunflower oil, or canola oil. The taste will be slightly different but still delicious.
Prawns cook very quickly. They are perfectly cooked when they change color from translucent grey to opaque pink and curl into a gentle 'C' shape. If they curl into a tight 'O' shape, they are overcooked and will be rubbery.
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