Hello everybody !! Hope you are having a great week.
Today’s recipe is inspired by one of my father’s recipe. When I was very young I did not much like to eat small fishes. But since small fishes specifically Indian Carplet (Mourola) are rich in micro-nutrients and highly nutritious, my father made me this dish which I liked quite a lot. Not only was the dish absolutely delicious, the innovative name given by him ” Chutchuti” made it more interesting for me as a kid.
Small fish like carplets are very economical since you can eat the whole fish including bones and head. Also they are hassle free to prepare yet very tasty.
The best way to serve this preparation is with steaming hot plain rice.
Lets get started !!
Preparation Time : 5 minutes
Make a small slit at the tummy part of each fish. Remove unwanted parts through the slit by pressing the fish. Clean each fish well under running water.
Place the clean fishes on a paper towel wrapped plate to remove excess water.
Cooking Time : 10 minutes
- Indian Carplet fish (Mourola) – 100g, in case you do not get Mourola you can use any small freshwater fish
- Onion – 1 small, finely chopped
- Garlic – 2 cloves, finely chopped
- Ginger – 2 inch, finely chopped
- Tomato – 1 medium, finely chopped
- Green Chilli – 4, finely chopped
- Fresh Coriander Leaves – 1 teaspoon, finely chopped
- Salt – as per taste
- Red Chilli powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Mustard Oil – 4 tablespoon
Marinating the fish :
Take a flat plate. Add all the ingredients – fishes, turmeric powder, red chilli powder, onions, garlic, ginger, tomatoes, green chillies, salt and few drops of mustard oil. Mix everything well.
Frying the fish :
- Heat remaining oil in a deep bottom frying pan.
- When the oil heats up, add the marinated fish with all other ingredients into the oil.
- Lower the flame to medium. Gently stir the fish every minute. (Be careful not to break the fish since they are quite soft)
- Wait until the veggies and fish are completely done. Remember not to turn the fish too crispy in this recipe, they should remain soft and golden.
- Once everything is done, turn the flame off. Sprinkle coriander leaves on top.
Serve Spicy Indian Carplet stir fry (Mourola Macher Chutchuti) hot with plain rice.