Mourala Macher Peyaji
Mourala Mach is a small fish, native to Bengal and is very similar to anchovies. Since they are fresh water fish, they lack the saltiness of the anchovies. This fish can be had in several ways- simply deep fried or in a curry. Here is another recipe for mourala mach, which has nowadays, become quite popular in several restaurants serving Bengali cuisine.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizers, Non Vegetarian
Cuisine Bengali, Indian
- 200 gms mourala mach small ones, 2 - 3 inches long
- 2 nos medium sized onions
- 1/2 tsp Turmeric Powder
- 1 tbsp Rice flour
- 7-8 tbsp Besan or Bengal Gram Flour
- 1 tsp red chilli powder
- 1 tbsp lemon juice
- 1/3 cup water
- Salt To Taste
- White Oil for Deep Frying
- 1/2 tsp black salt and pepper for garnish
Clean the fish thoroughly and pat it dry.
Cut the onions into long slices.
In a bowl, mix the fish and the onion slices. Add the rest of the ingredients.
In a frying pan, heat the oil. Take a tsp of the hot oil and add to the fish. This keeps the crunch of the fish.
While adding the water to the batter, keep in mind that the consistency should not be too runny or too thick. It should be somewhat in between so as to coat the fish along with the onions.
When the oil is hot, make clusters of the fish along with some onion slices and drop in the hot oil. Turn the heat down to medium or else it will burn from outside without cooking the fish.
Slowly watch as the fish turns golden brown and crispy and that's when you take it out of the oil, drain the oil properly and place on a kitchen towel to soak any excess oil.
Sprinkle some black salt and pepper and serve with a slice of lemon.
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