Mourala Maach Bhaja
Crispy, golden-fried small Mola fish, a beloved Bengali delicacy. Seasoned simply with turmeric and salt, these tiny fish are fried to perfection and are the perfect crunchy side for dal and rice.
For 4 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Prepare and Marinate the Fish
- b.Gently wash the mourala fish under cool running water. Drain thoroughly in a colander.
- c.Pat the fish completely dry with paper towels. This step is crucial for achieving a crispy texture.
- d.In a mixing bowl, combine the dry fish with turmeric powder, red chili powder, salt, and rice flour.
- e.Use your fingertips to gently toss and coat each fish evenly with the spice mixture.
- f.Set aside to marinate for at least 10 minutes.
- 2
Step 2
- a.Shallow-Fry the Fish
- b.Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat. The oil is ready when a tiny pinch of the marinade sizzles instantly.
- c.Carefully arrange a single layer of the marinated fish in the hot oil. Do not overcrowd the pan; fry in 2-3 batches to maintain the oil temperature.
- d.Fry for 3-4 minutes on the first side, undisturbed, until it turns golden brown and crisp.
- e.Using a thin spatula, gently flip the fish and fry the other side for another 3-4 minutes until it's equally crisp and cooked through.
- 3
Step 3
- a.Drain and Serve
- b.Once both sides are perfectly crispy and golden, use a slotted spoon to carefully remove the fish from the pan.
- c.Place the fried fish on a plate lined with paper towels to absorb any excess oil.
- d.Repeat the frying process with the remaining batches of fish, adding a little more oil if needed.
- e.Serve immediately while hot and crispy, typically alongside steamed rice (bhaat) and dal for an authentic Bengali meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest fish, ensure they are bone-dry before applying the marinade.
- 2Using mustard oil is key for the authentic Bengali flavor and pungent aroma.
- 3Fry in batches. Overcrowding the pan will lower the oil's temperature, resulting in soggy, oily fish.
- 4Maintain a steady medium-high heat. Too low, and the fish absorbs oil; too high, and the spices burn before the fish cooks.
- 5These fish are delicate. Handle them gently with a thin spatula to prevent them from breaking apart.
- 6Serve immediately. Mourala bhaja loses its signature crispiness as it cools down.
Adapt it for your goals.
Spice Addition
Add 1/2 teaspoon of roasted cumin powder or a pinch of nigella seeds (kalo jeere) to the marinade for a different flavor profile.
Flour BlendFlour Blend
For an even crunchier coating, use a mix of 1 tablespoon rice flour and 1 tablespoon besan (gram flour).
Flavor BoostFlavor Boost
Add 1 teaspoon of ginger-garlic paste to the marinade for a more pungent and aromatic version.
GarnishGarnish
Fry a few slit green chilies and curry leaves in the same oil after frying the fish and use them as a garnish.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Mourala fish are a good source of omega-3 fatty acids, which are essential for brain health and reducing inflammation in the body.
Excellent Source of Protein
This dish provides high-quality protein, crucial for building and repairing tissues, muscle growth, and overall body function.
High in Calcium
Since these small fish are eaten whole with their bones, they are an excellent natural source of calcium, which is vital for strong bones and teeth.
Contains Anti-inflammatory Properties
The use of turmeric provides curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
Frequently asked questions
One serving of Mourala Maach Bhaja (approximately 110g) contains around 250-300 calories, primarily from the fish protein and the oil used for frying.