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A quintessential Bengali comfort food, Moruwa Maas Bhaja features tiny, crispy fried fish that are utterly addictive. These bite-sized moruwa fish are marinated in a simple blend of turmeric and chili, coated in rice flour for an extra crunch, and shallow-fried in pungent mustard oil until golden brown. It's the perfect crunchy accompaniment to a simple meal of dal and steamed rice.
Prepare and Marinate the Fish
Coat the Fish
Shallow Fry in Batches
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.
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A quintessential Bengali comfort food, Moruwa Maas Bhaja features tiny, crispy fried fish that are utterly addictive. These bite-sized moruwa fish are marinated in a simple blend of turmeric and chili, coated in rice flour for an extra crunch, and shallow-fried in pungent mustard oil until golden brown. It's the perfect crunchy accompaniment to a simple meal of dal and steamed rice.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 176.48 calories per serving with 23.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve Immediately
Add 1/2 teaspoon of garlic paste and 1/2 teaspoon of ginger paste to the marinade for a more aromatic flavor.
For a different texture, you can use a mix of rice flour and fine semolina (sooji) for the coating.
Toss the fried fish with finely chopped fresh coriander leaves and green chilies just before serving for a fresh kick.
The small fish used in this dish are an excellent source of Omega-3s, which are crucial for brain health, reducing inflammation, and supporting cardiovascular function.
Fish provides lean, high-quality protein essential for muscle repair, growth, and maintaining overall body function.
Since these small fish are eaten whole, including their tiny bones, they provide a good source of dietary calcium, which is vital for strong bones and teeth.
Turmeric, a key spice in the marinade, contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects.
Moruwa fish, also known as Mourala Maach in Bengali, are small freshwater fish that are very popular in Bengali cuisine. They are typically eaten whole after being fried crispy.
Yes, if you can't find moruwa fish, you can use other small fish like anchovies, smelt, or silver fish. The key is to use small, bite-sized fish that can be fried whole.
It has both healthy and less healthy aspects. The fish itself is a great source of protein and omega-3 fatty acids. However, since it is shallow-fried in oil, it should be consumed in moderation as part of a balanced diet.
A single serving of approximately 125g contains around 180-220 calories, depending on the amount of oil absorbed during frying.
This dish is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. To reheat, place them in a single layer in an air fryer or a hot oven for a few minutes to regain some of their crispiness. Avoid microwaving as it will make them soggy.
The most common reasons for soggy fish are: 1) The fish was not dried properly before marinating. 2) The pan was overcrowded, which lowered the oil temperature and caused the fish to steam instead of fry. 3) The oil was not hot enough when the fish was added.