Amazing Snakehead Murrel Fish Catching and Cooking in Beautiful Village

Ingredients

• 1 kg Small Fish (Kuttai) (Whole small fish, cleaned and gutted; preferably fresh)
• 2 tsp Turmeric Powder (Ground, bright yellow)
• 2 tsp Chili Powder (Adjust to desired heat level)
• 2 tbsp Ginger Garlic Paste (Store‑bought or homemade (equal parts ginger and garlic blended))
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Fine sea salt preferred)
• 4 tbsp Vegetable Oil (For shallow frying; can use sunflower or canola oil)
• 1 medium Onion (Thinly sliced)
• 2 Green Chili (Slit lengthwise; optional for extra heat)
• 10 Curry Leaves (Fresh; adds authentic aroma)
• 1/4 cup Coriander Leaves (Chopped, for garnish)
• 1/4 cup Green Peas (Optional, adds texture)

Instructions

1. Rinse and Pat Dry the Fish

   Rinse the cleaned small fish under cold running water, remove any remaining scales or guts, and pat them completely dry with paper towels.

   Time: PT5M

2. Prepare the Spice Mix

   In a small mixing bowl combine turmeric powder, chili powder, ginger‑garlic paste, lemon juice, and salt. Stir until a smooth paste forms.

   Time: PT5M

3. Marinate the Fish

   Add the fish to the large bowl, pour the spice paste over, and gently toss so each piece is evenly coated. Let it rest for 10 minutes.

   Time: PT10M

4. Heat the Oil

   Place the frying pan on medium‑high heat, add the vegetable oil, and heat until it shimmers (about 180°C).

   Time: PT2M

   Temperature: 180°C

5. Fry the Fish

   Carefully place the marinated fish in a single layer. Fry 4‑5 minutes on each side, or until the exterior turns golden‑brown and crisp. Use a slotted spoon to turn the fish.

   Time: PT8M

   Temperature: 180°C

6. Add Aromatics

   Push the fried fish to the side of the pan, add sliced onion, green chilies, and curry leaves. Sauté for 3 minutes until the onion softens but retains a slight crunch.

   Time: PT3M

   Temperature: 180°C

7. Finish and Serve

   Transfer the fish and aromatics to a serving plate, sprinkle chopped coriander leaves (and peas if using) on top, and serve hot with lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

6 g

Fat

14 g

Fiber

1 g