Indian carplet stir fry with lemon juice & coriander leaves (Lebur ros dhonepata diye mourola mach bhaja)

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 !!

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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

Ingredients :

  • 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

Recipe :

  1. 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.
  2. 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.
  3. When the fishes have just turned slightly golden, turn them over. Be very gentle as these fishes are very soft delicate.
  4. When both sides have turned light golden, add remaining 2 tablespoon lemon juice and green chillies. Add salt as required.
  5. Turn the flame to minimum. Gently stir a few times so that the salt and lemon juice are mixed well with the fish.
  6. 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.

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