Mourala Maach Bhaja made with Mola Carplet is a Bengali fish preparation that tastes just heavenly. Mourola maach is a tiny fish that is fried to golden brown. You can munch on the crispy fried small fish or have it with steamed rice and ghee.
Mola fry is a popular Bengali fried tiny fish dish, simple to prepare and tastes just awesome. A nice and easy choto macher recipe. A bowl of Mourola fish fry with steaming hot rice and desi ghee is just heavenly!
What is Mourala Fish?
Mourala fish, scientifically known as Amblypharyngodon mola, is a small freshwater fish commonly found in the rivers and ponds of Bengal. These tiny fish, typically measuring 5-8 cm in length, are packed with flavor and nutrition. Their small size makes them perfect for frying whole, resulting in a crispy exterior and tender interior.
Health Benefits of Mourala Fish
Mourala fish, despite its small size, packs a nutritional punch:
- Rich in protein: Excellent source of lean protein for muscle health.
- High in calcium: Supports bone health and prevents osteoporosis.
- Omega-3 fatty acids: Promotes heart health and reduces inflammation.
- Vitamin A: Enhances eye health and boosts immune system.
- Iron: Helps in preventing anemia and improving blood circulation.
Mourala Maach Bengali Fish Recipe Step By Step:
Mourala Maach Bhaja, a beloved Bengali fish fry recipe, is a culinary masterpiece that tantalizes taste buds with its crispy texture and rich flavor. This traditional dish, also known as Bengali Mola Carplet Fry, has been a staple in Bengali households for generations. The crispy mourola fish fry is not just a dish; it’s an experience that captures the essence of Bengali cuisine.
Mourola maach bhaja is a delicious Bengali fish recipe where tiny fishes are fried in hot oil. You just devour the whole fried fish – even the bones turn crunchy. A quick, easy and tasty appetizer or side dish.
- To make Mourala Maach Bhaja, firstly clean the fish thoroughly (it’s a slightly time-consuming process). You make a slit near the gills and press slightly with your thumb to remove the innards and wash the fish. If you are a pro you don’t even have to make a slit – just press lightly, remove the innards and clean the fish. Pat it dry.
- Rub the cleaned mourola maach with salt, turmeric, red chili powder and roasted cumin powder.
- Set aside the marinated fish for 10 minutes.
- Heat oil for deep frying in a kadai. When smoking hot, reduce the flame and carefully slide in the marinated fish. Ensure that the fish are evenly spread out or they will stick together.
- Fry the mourola in small batches over medium heat, till they turn a crispy brown. Avoid turning them over too often or the fish will come apart.
- Remove the crispy fish with a slotted spoon onto a paper napkin. Sprinkle come chaat masala over the fried fish.
- Serve hot and crispy Mourala maach bhaja with steamed rice and desi ghee with a side of freshly sliced onion rings and green chilli.
If you are looking for more seafood recipes, then do try out Fish Tikka Masala and Fish Kofta.
Mourala Maach Bhaja Serving Suggestions
Mourala Maach Bhaja is typically served as a side dish or appetizer in Bengali cuisine. Here are some perfect pairings:
- Steamed rice and dal (lentil soup)
- Bengali-style mixed vegetable curry
- Sliced onions and green chilies
- Tomato and cucumber salad
- Lemon wedges for a tangy kick
Variations of Mourala Maach Bhaja
While the traditional recipe is a favorite, there are several variations you can try:
- Mourola macher jhal: Add the mola carplets to a spicy mustard-y gravy.
- Mourola maacher peyaji: Dip the fish in a seasoned batter and deep fry to a golden brown
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Peyajkoli Diye Mourola Macher Chorchori: Deep fried mourala maach are cooked with onion stalks, potatoes and spices.
Tips for Perfect Mourala Maach Bhaja
- Ensure the fish is completely dry before marinating to prevent splattering.
- Use mustard oil for authentic Bengali flavor. If unavailable, use any neutral cooking oil.
- Maintain the oil temperature between 350°F to 375°F for optimal crispiness.
- Don’t overcrowd the pan; fry in small batches for even cooking.
- Flip the fish only once during frying to maintain its shape.
Mourala Fish Fry Recipe details below:
Mourala Maach Bhaja
Ingredients
- Mourala Maach – 1 cup
- Salt – ½ tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – ¼ tsp
- Roasted cumin powder – 1/8 tsp
- Chaat Masala – a pinch
- Oil – 3 tbsp
Instructions
- Clean the fish and wash well under running water. Pat dry and sprinkle salt, turmeric, chilli powder and cumin powder.
- Rub the fish pieces well with the spices. Leave aside for 10 minutes.
- Heat oil in a pan. Deep-fry the fish in batches to a golden brown colour on medium heat. This fish is quite soft and one or two may break while flipping them over – just don’t worry.
- Remove the fried mourala maach onto a kitchen towel. Sprinkle some chaat masala over the mola fish.
- Serve crispy fried Mourala Maach Bhaja Bengali style with rice, moong dal, slit green chilli and a lemon wedge.
Yumm Yumm 🙂 Why do i get to see all Bengali food blog after my dinner… 🙂