Maas Bhaja
Crispy, golden-brown fish steaks marinated in classic Bengali spices and shallow-fried in pungent mustard oil. A simple yet soul-satisfying dish, perfect with steamed rice and dal, ready in under 30 minutes.
For 4 servings
Prepare and Marinate the Fish
- Rinse the fish steaks under cold running water. Pat them completely dry with paper towels. This step is crucial for achieving a crispy exterior.
- In a small bowl, combine the turmeric powder, red chilli powder, and salt to create the marinade.
- Generously rub this spice mixture over all sides of each fish steak, ensuring an even coating.
- Set the fish aside to marinate at room temperature for at least 15 minutes, allowing the flavors to penetrate.
Shallow Fry the Fish
- Place a heavy-bottomed skillet or frying pan over medium-high heat. Pour in the mustard oil.
- Heat the oil until it becomes very hot, shimmers, and you see faint wisps of smoke. This process, called 'tempering', mellows the oil's pungency.
- Carefully reduce the heat to medium and gently slide the marinated fish steaks into the hot oil. Do not overcrowd the pan; fry in two batches if necessary to maintain the oil temperature.
- Fry the first side for 4-5 minutes without moving it, until it forms a deep golden-brown and crispy crust.
- Using a spatula, gently flip the steaks. Fry the second side for another 4-5 minutes until it is equally crisp and the fish is cooked through.
Garnish and Serve
- If using, add the slit green chillies to the hot oil during the last minute of frying to infuse their aroma.
- Once cooked, carefully remove the fish from the pan and place it on a serving plate. There is no need to drain on paper towels as the flavorful mustard oil is part of the dish.
- Serve immediately while hot and crispy, alongside steamed rice (bhaat) and lentil soup (dal).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest results, ensure the fish is completely dry before applying the marinade. Any moisture will cause it to steam rather than fry.
- 2Always heat mustard oil to its smoking point before frying. This removes its raw, pungent taste and brings out its unique flavor.
- 3Resist the urge to flip the fish too early or too often. Allowing it to form a solid crust on one side first prevents it from breaking.
- 4A cast-iron skillet is ideal for Maas Bhaja as it maintains a steady, even heat, which is perfect for creating a uniformly crispy crust.
- 5Use the freshest fish you can find. The simplicity of this dish highlights the quality of the main ingredient.
- 6Serve with a wedge of Gondhoraj lebu (a fragrant Bengali lime) or a regular lemon to squeeze over the fish just before eating for a burst of freshness.
Adapt it for your goals.
Flavor Enhancement
Add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste to the marinade for a more aromatic and pungent flavor profile.
Spicier VersionSpicier Version
Mix in 1/2 teaspoon of freshly ground black pepper with the marinade for an extra layer of heat.
Different FishDifferent Fish
While Rohu and Catla are traditional, this recipe also works beautifully with other firm, freshwater fish like Bhetki (Barramundi) or even saltwater fish like Mackerel or Pomfret.
Herby TwistHerby Twist
Add a tablespoon of finely chopped fresh coriander leaves to the marinade for a fresh, herby note.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Freshwater fish like Rohu are a great source of Omega-3 fatty acids, which are crucial for brain health and have been shown to reduce inflammation and lower the risk of heart disease.
Excellent Source of Lean Protein
Fish provides high-quality, easily digestible protein that is essential for building and repairing tissues, muscle growth, and overall body function.
Anti-Inflammatory Properties
Turmeric, a key spice in the marinade, contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that help combat cellular damage.
Frequently asked questions
One serving of Maas Bhaja (approximately 125g) contains around 170-190 calories, primarily from the fish protein and the mustard oil used for frying.