Mothyale Fry
Wash and clean about 25 Mothyale / Bolanjeer / Nethili. Remove the head, fins, scrap the back for scales, give a slit in the side, cut of the tail, clean the stomach etc. Wash in plenty of water gently. Drain all water and pat dry with absorbent tissues or thick towel.
In a bowl add 3 tblsp of red chilly powder (use kashmiri as they are less pungent), salt to taste, pinch of hing, ½ tsp haldi powder, pinch of dhania powder, 1tblsp of tamarind water (or ¼ tsp tamarind paste/1/2 tsp amchur powder / 1 tblsp of vinegar). Mix this into a thick paste. Add water if necessary.
Apply the paste to the Mothyale covering it with paste on all sides. Put them all in a tin and keep it covered in fridge to Marinate for at least ½ hour. Remove and roll them on rice + chiroti rava mixture (1:1) lightly and keep it again in fridge for ½ hour. Remove and roll it again in the mixture and deep fry in hot till its cooked and crispy.
Remove the fish on a absorbent paper and let drain off the excess oil. Serve hot as an accompaniment with any curry-rice.
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Thanks.