Another small wonder: Dhela Mach
We who grew up in Bangladesh know the importance of small fish. I have heard “mola dhela mach khele choker jyoti bare” a thousand times over, meaning eating mola and dhela fish will make your eyesight stronger. Although I have been wearing eyeglasses since the age of 16, thanks to hereditary poor eyesight, I cannot personally advocate for the truth of this statement. However, these small fish can do wonders for your health, including your eyesight, if consumed regularly.
Bangladesh is home to so many of these small indigenous fish species that have sustained our people for generations. In fact, we have a huge number of small indigenous fishes—approximately 45 species—and we at Wannabecook may start a separate series dedicated to them. But while that is still in the future, this blog is dedicated to one of those miracle small fishes: the Dhela fish.
What is Dhela fish?
Dhela fish goes by the scientific name Osteobrama cotio cotio, or simply Cotio in English. It belongs to the carp family (Cyprinidae), the same family that includes many of Bangladesh’s beloved freshwater fish. Different regions have their own names for this fish. In Bangladesh, you might hear it called Dhela, Mou, Moa, or Keti depending on where you are. It’s recognized as an important food fish across South Asia, found not just throughout Bangladesh but also in Pakistan and several Indian states including Assam, West Bengal, Bihar, Madhya Pradesh, Uttar Pradesh, and Punjab.
Identifying Dhela Fish
Dhela fish is easy to recognize. It has a small body that is flat from side to side. This shape helps it swim near the water surface in rivers and beels. The most notable feature of this fish is it’s small mouth at the front of the head with no whiskers. The body shimmers with silvery color that darkens along the back, and the fins have a light greenish tint. Dhela rarely grows beyond 10 to 15 centimeters.
Nutritional Composition per 100g:
- Moisture: 77.02 ± 1.29%
- Protein: 13.82 ± 0.17%
- Fat: 4.38 ± 0.17%
- Ash: 4.02 ± 0.53%
- Carbohydrate: 0.76 ± 0.14%
- Energy: 96.94 ± 1.63 Kcal/100g
- Calcium (Ca): 1717.8 ± 3.1 mg
- Potassium (K): 230.28 ± 1.9 mg
- Sodium (Na): 308.95 ± 2.13 mg
- Magnesium (Mg): 114.68 ± 0.47 mg
- Iron (Fe): 6.83 ± 0.03 mg
- Zinc (Zn): 13.60 ± 0.15 mg
- Manganese (Mn): 0.02 ± 0.01 mg
Health Benefits of Consuming Dhela Fish
This small size is actually valuable. Dhela is eaten whole with bones intact, giving you all the calcium and minerals that would be lost otherwise.
Rich in Calcium: Dhela fish contains 1,717.8 milligrams of calcium per 100 grams, which is really high considering its size. It has the second highest amount of calcium among Bangladeshi fishes, after Punti. To ensure you get the full amount of calcium, you will have to eat the whole fish with its bones.
Magnesium for Health: Dhela provides a high amount of magnesium too. Magnesium works with calcium for bone health, muscle function, and steady heart rhythm. Women particularly benefit from this since they’re more prone to bone density loss after menopause.
Healthy Fats: The fish contains omega-3 fatty acids that reduce inflammation, lower triglycerides, and improve blood vessel function. They also help balance cholesterol levels.
Fighting Anemia: Bangladesh’s research showed that adding small fish like Dhela to the diets of pregnant and nursing women reduced anemia by 30 percent. The iron, calcium, and vitamin A address anemia during pregnancy and breastfeeding.
Benefits for Children: Nutrition in a child’s first 1,000 days affects their long-term health. The vitamin A in Dhela does prevent night blindness, which explains why that old saying persists.
Bengali Recipes with Dhela Fish
Aloo Begun Diye Dhela Macher Jhol (Potato and Eggplant Fish Curry)
This is a comforting winter curry that pairs beautifully with steaming hot rice on a cold afternoon. The combination of potatoes and eggplant with Dhela fish creates a hearty, flavorful dish that’s both satisfying and nutritious.
Ingredients: 500g Dhela fish, 2 potatoes (cut into pieces), 1 large eggplant (cut into pieces), 3 tbsp cumin paste, 2 tbsp ginger paste, 2 tbsp green chili paste, 3-4 green chilies (slit), salt to taste, 1 tbsp turmeric powder, mustard oil as needed, water as needed, 3-4 tbsp chopped coriander leaves.
For tempering: 1 tsp whole cumin seeds, 1-2 dried red chilies, 2-3 bay leaves.
Instructions:
- Clean and pat dry the fish. Rub with a pinch of turmeric and salt, and set aside for 10 minutes.
- Heat mustard oil in a pan over medium heat. Lightly fry the fish until golden on both sides, about 2–3 minutes per side. Remove and set aside.
- In the same pan, add a little more oil if needed. Temper with whole cumin seeds, dried red chilies, and bay leaves, and let them sizzle for a few seconds.
- Add the potatoes and eggplant pieces and fry for 3–4 minutes until lightly browned.
- Stir in the cumin paste, ginger paste, green chili paste, remaining turmeric, and salt. Cook the spice mixture for 2–3 minutes, stirring continuously, until fragrant and the oil begins to separate.
- Pour in enough water to make a light curry broth and bring to a gentle boil.
- Carefully add the fried fish back into the pan. Let everything simmer together for 8–10 minutes until the potatoes and eggplant are tender and the fish has soaked up the flavors.
- Add the slit green chilies and chopped coriander leaves. Simmer for another minute, then remove from heat.
- Serve hot with steamed rice.
Dhela Macher Bhuna (Spiced Dhela Fish Fry)
Bhuna is a traditional Bangladeshi cooking technique used for both meat and fish. In this method, spices are sautéed into a thick, flavorful gravy heavy with onions, garlic, and ginger before the protein of choice is added to the mix. This Dhela Fish Bhuna is an easy-to-make yet spice-heavy preparation. It is incredibly flavorful and serves as the perfect side dish when paired with steaming white rice and a side of dal
Ingredients: 500g Dhela fish, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tbsp ginger-garlic paste, 2-3 green chilies (finely chopped), salt to taste, 2 tbsp mustard oil, fresh coriander leaves for garnish, lemon wedges for serving.
Instructions:
- Clean the Dhela fish thoroughly and pat it dry.
- Marinate the fish with a pinch of turmeric, salt, and chili powder. Make sure each piece is well coated. Let it rest for 15–20 minutes to absorb the flavors.
- Heat oil in a pan over medium heat. Once hot, carefully place the marinated fish pieces in the pan without overcrowding.
- Fry the fish on medium heat, turning occasionally, until both sides are golden brown and slightly crispy (about 3–4 minutes per side). Then set it aside.
- In a bowl, mix turmeric powder, red chili powder, cumin powder, coriander powder, ginger-garlic paste, green chilies, and salt to make a spice paste. Add a little water if needed to keep it thick.
- In the same pan (add oil if needed) where you fried the fish, cook the spice mixture. Once the spices are cooked and the oil comes up, add the fish. Let it simmer for a few minutes. When the fish feels tender, then the bhuna is ready.
FAQs
Is Dhela fish native to Bangladesh?
Yes, Dhela fish can be found almost everywhere in Bangladesh and it is considered a native small indigenous species (SIS).
What’s the conservation status of Dhela fish?
Dhela fish is classified as endangered in Bangladesh according to IUCN., Due to over-harvesting and the shrinking of water bodies that serve as breeding and roaming areas for this fish, this fish is now on the brink of extinction.
When is the breeding season for Dhela fish?
Dhela fish breed during the monsoon season in Bangladesh. Research has shown that the highest breeding season is May-June, though breeding can start from the end of April.
Can Dhela fish be farmed?
Yes! In 2021, researchers at the Bangladesh Fisheries Research Institute (BFRI) successfully bred Dhela fish through artificial insemination for the first time in the country.
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