Hello everybody !! Hope you had a superb Valentine’s day.
This Valentine’s week, I will be celebrating my love for small fishes today 😀 😀 I will be sharing with you 2 recipes using tiny little fishes which are less spicy, very simple and easy to cook.
A wide variety of small fishes are available in our market since last month. So this is a good time to enjoy these little delicious and highly nutritious gems. They are so fresh and delicate that you need very little effort and minimum ingredients to prepare a tasty side dish for lunch.
This preparation is so yummy that you can even serve it as a munchie.
Lets get started !!
Preparation Time : 5 minutes
Make a tiny slit on each fish, press gently and discard the unwanted parts. Clean each fish well under running water. Place the clean washed fishes on a paper towel wrapped plate.
Remove the paper towel the fishes are dry. Marinate them with few pinches of salt, 1/4 teaspoon or 1 pinch of turmeric powder, 2 tablespoon lemon juice and red chilli powder.
Cooking Time : 10 minutes
- Indian Carplet (Mourola mach) – 100g
- Lemon juice – 4 tablespoon
- Green chillies – 4, finely chopped
- Coriander Leaves – 6 tablespoon, finely chopped
- Turmeric powder – a pinch, approx 1/4 teaspoon
- Salt – as per taste
- Red chilli powder – 1/2 teaspoon (optional)
- Mustard oil – 4 tablespoon
- Chaat Masala – 1/2 teaspoon
- Heat oil in a frying pan. When the oil heats up, add a pinch of salt. After few seconds add the marinated Carplets into the hot oil.
- Lower the flame to medium. Try to spread the fishes as uniformly as you can throughout the frying pan, so that all the fishes get equal oil & heat.
- When the fishes have just turned slightly golden, turn them over. Be very gentle as these fishes are very soft delicate.
- When both sides have turned light golden, add remaining 2 tablespoon lemon juice and green chillies. Add salt as required.
- Turn the flame to minimum. Gently stir a few times so that the salt and lemon juice are mixed well with the fish.
- When everything is done, turn the flame off. Add coriander leaves and chaat masala. Gently give it a stir. Give the dish some standing time.
Serve Indian carplet stir fry with lemon & coriander leaves hot with plain rice.
Note : Do not over fry the fishes as they will loose their natural flavor if they become too crispy.