Mourola Macher Jhuri (Crispy batter fried Indian Carplet)

9:54 AM

Today my mind is foggy and the weather is gloomy...It's going to be a long night it seems and I just wanted to come to my blog for some comfort without saying anything.

So here it goes a simple recipe of Mourola macher jhuri or batter fried crispy Indian Carplet/ Indian anchovy. This is how my maa used to make it and it's perfect to start your kids on eating small fish. 

As we all know small fish which are eaten whole with head and bones are packed with calcium and iron but it is extremely beneficial for small kids. It provides a rare source of micro-nutrient and essential fatty acid that is very important for health and survival of growing kids. Nutrients such as Vitamin A, Z and omega 3 fatty acids play an important role in brain development and micro-nutrients found in these small fishes especially Indian carplet is much more higher than in any other animal source foods.

Luckily my Son has always loved mourola but with the daughter it's a totally different story. She wont even touch and refuses to try any new food. So when my son enjoyed mourola in all recipes the daughter somehow liked only this one. 

Cleaning Mourola is little difficult as the fish monger never cleans it for you. I will make a video to show you how to clean it properly. Even if someone cleans this fish for you make sure to rub some salt on it before washing it under some running water. That way the bitterness from the stomach goes way.

Mourola Macher Jhuri

Mourola Maach: 200 gms
Besan/chickpea flour: 1/4 cup
Rice flour: 2 tbsp
Bi-card-of soda: 1/4 tsp
Chili powder: 1/2 tsp
Nigella seeds: 1/3 tsp
Oil for shallow frying

Wash the fish properly and drain all excess water and then spread them on a kitchen towel to absorb the excess moisture.

Now take it in a bowl and mix salt and turmeric. Add half of the besan and rice flour and mix with a very light hand. The flours will stick to the fish. Mix in the chili powder and nigella seeds and mix. Now sprinkle 1/2 tsp water and  mix and mix little bit of the flour to coat the fish. Do not add more water at one go, what we need here is dry fish coated with a mixture of flour. 

Repeat adding a few drops of water and flour till all the fishes are properly coated with the flour mixture. Finally mix in the soda and mix properly.

Heat enough oil in a flat frying pan for shallow frying. Place enough fishes to cover the pan in one layer, do not over crowd the pan.

Fry for a couple of minutes on one side and then turn them and fry till they are golden. Drain and place on absorbing paper.

Serve hot with rice and lentil or with evening tea.

If wished you can sprinkle some chaat masala on top as well.

A Homemaker's Notes:
Sometimes I also add very finely sliced onion and mix it after absorbing the excess water from fish and proceed as explained above. This gives more flavour to the dish.

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  1. I loved fried anchovies - small and so crispy!! I have never added besan to it before - that is quite interesting. I usually fry them on one side and they are too many to actually flip over so end up stir frying it until crisp:)


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