June 15, 2016

How to fry Levti (a very tiny freshwater fish found in Surat Gujarat India)

500 grams Levti
3 tsp Chilli Garlic Paste (see essential of parsi cooking)

1 tsp salt

Lemon juice or wedges of lemons

Oil for frying

Non stick pan or Iron Tava


  1. Wash the levti fish in several washes of water till clean.
  2. Marinate Levti in Chilli Garlic Paste (see essential of parsi cooking)
  3. Keep overnight for maximum flavor
  4. Heat a little oil on a tava or non-stick pan
  5. Add very little levti and fry till cooked (about 3 minutes, do not overcook)
  6. Drain on a paper towel and serve in a plate

Enjoy hot ot cold with a dash of lemon juice





Rita Jamshed Kapadia has the recipe blog established 1999, www.ParsiCuisine.com, now with 250,000 followers and over 302,000 hits from all over the world. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. The author Rita Jamshed Kapadia resides in USA. Rita learnt from her Mother Parin and Mother-in-Law Jaloo the favorites and staples of a parsi home. Inspired by old traditional parsi cookbooks like the "Vividh Vani", Rita has come up with homemade recipes. You can follow her on www.ParsiCuisine.com, on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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