Mrigal Carp ( Murathi )

Fresh Mrigal Carp (Murathi) – Mild, Meaty & Ideal for Traditional Curries

Mrigal Carp, locally known as Murathi, is a freshwater fish widely used across Pakistan for its mild flavor, meaty cuts, and dependable curry performance. It is a preferred choice for households that enjoy traditional desi gravies with balanced spice and comforting taste.

The flesh is moderately firm and tender, allowing it to absorb masala well while holding its shape during cooking. Murathi develops a clean, traditional flavor in onion-tomato curries and slow-simmered recipes, making it suitable for family meals and everyday cooking. With a good meat-to-bone ratio, it offers satisfying portions without being heavy.

At Anbar Fish, Mrigal Carp (Murathi) is freshly cleaned, hygienically cut, and delivered via nationwide cold-chain logistics, ensuring consistent freshness and quality across Pakistan.

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Flavor Profile

Common Carp, familiar to Pakistani tastes, presents a mild taste that aligns well with our rich spices. Its firm yet tender texture suits our curries and fries. When cooked, it absorbs flavors beautifully, creating a delightful balance between our traditional seasonings and its succulent meat.

Nomenclature

• English Name: Mrigal Carp
• Local Name: Murathi
• Scientific Name: Cirrhinus cirrhosus

Habitat

Common Carp are adaptable, thriving in various freshwater habitats across Pakistan. They inhabit rivers, lakes, and ponds, often preferring slow-moving waters with vegetation and hiding spots.

In terms of farming, Common Carp aquaculture has gained popularity. In controlled ponds or tanks, farmers rear them for commercial purposes. They’re provided quality feed to ensure proper growth. Carp farming involves careful monitoring of water quality, temperature, and nutrition. This method ensures a sustainable supply of this prized fish for both local consumption and markets.

Catching Method

In the wild, common carp are caught using angling methods with fishing rods and bait, as well as traps and nets strategically placed in their habitats. They may also be caught by hand in certain regions. In farming, controlled environments in ponds or tanks allow for techniques such as seining and using specialized harvest nets. These methods ensure a consistent supply of common carp for consumption and commercial purposes.

Physical Attributes

Mrigal carp fish have an elongated body with large scales. Their coloration varies from silver to olive-green, with a white belly. They possess a dorsal fin with strong spines and a slightly protruding mouth. Their appearance varies with age and environment, adapting well to diverse aquatic habitats.

Size

The size range of Mrigal carp can vary depending on factors such as age, habitat, and farming conditions. Generally, they can weigh anywhere from a few hundred grams to several kilograms. In aquaculture, Mrigal carp can grow to sizes of 1 to 3 kilograms or even larger, depending on the farming practices. In the wild, they can also reach larger sizes, with some individuals reaching over 5 kilograms.

Cutting Preferences

In Pakistan, Mrigal carp is commonly prepared by cutting it into gutted, fillets and steaks. Fillets are boneless portions that are suitable for various cooking techniques, while steaks are cross-sectional cuts that include the bone. Both fillets and steaks offer versatile options for grilling, frying, or currying, aligning with local culinary preferences and practices.

Approx. Cutting Yields

• – Whole: 100% yield
• – Gutted: 80% yield
• – Headless and Gutted: 60% yield
• – Slices: 55% yield
• – Boneless: 40% yield

Why Mrigal Carp (Murathi) is Popular

• Mild taste suited to traditional curries
• Meaty cuts that absorb spices evenly
• Holds shape during slow cooking
• Familiar flavor for desi home cooking
• Practical choice for daily meals

Health Benefits of Mrigal Carp

• High in quality protein
• Naturally low in saturated fat
• Supports muscle strength and daily energy
• Easy to digest when cooked traditionally
• Suitable for balanced home-style diets

(Fresh fish with no artificial additives or preservatives)

Best Ways to Cook Mrigal Carp (Murathi)

Traditional Curry – Onion, tomato, and garam masala
Masala Fry + Curry – Light fry before gravy
Fish Karahi – Medium spice, rich texture
Slow-Simmered Gravy – Best for flavor development

Chef Tip: Marinate Murathi with salt and turmeric for 15 minutes and lightly fry before adding to curry. This enhances taste and helps the fish maintain its shape.

Frequently Asked Questions (FAQs)