Mourala Maach Bhaja Bengali Recipe | Crispy Mourola Fish Fry
Mourala Maach Bhajamade 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 bhajawith steamed rice and desi ghee with a side of freshly sliced onion rings and green chilli.
Mourola fish fry Kolkata style is a delicacy where small fish are coated with spices and fried to a delicious crispiness. Mourala fish fry is crunchy fried small fish that’s completely edible. Mourola maach bhaja goes well with rice and masoor dal.
Course Side Dish
Cuisine Bengali
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2
Calories 63kcal
Author Shil
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.
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Yumm Yumm :) Why do i get to see all Bengali food blog after my dinner... :)