Sprat mach bhaja.
Sprat fish are readily available during the colder months in the UK and definitely one I cook a lot as there are so many dishes I make with it. These will come but here is the most simple of recipes.
These little silver, shiny, scale free fish are easy to prep and rich in healthy oils.
That crunch when you munch says it all!
So lets start:
Clean your Sprat fish clipping the tail, slitting the neck to remove the insides.
If you prefer take off the heads.
When gutted, clean, rinse and pat dry.
Add to fish:
1 tsp turmeric
1tsp chilli powder
1/2 tsp salt
1 tsp oil
Mix these spices and oil well into the sprats.
In a frying pan heat some veg oil and shallow fry the sprats on med/low flame till crispy.
Remove with slotted spoon.
Sprinkle with pinch of salt.
Serve as a snack with squeeze of lemon juice and sprinkle of chilli powder.
Serve with hot rice, green chillies and drizzle of pan spiced oil.
Serve with a Dhal and rice.
I love having these with raw mango dhal!
You can make Mach Bhaja with any fish you like. This is the universal method. Just remember you want a crispy outer layer but moist steamy inside!
For that remember slow cooking on low heat.
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