Mothyale / Silver Fish / Bolanjeer Gashi .......
I am repeating the recipe here for Mothyale Gashi for newbies. I have already posted this recipe, the only difference being in the previous recipe I have used Kudampuli (Malbar Tamarind) as a souring agent for the curry. But here for this recipe I have added tamrind while grinding. The original recipe has tamarind, but then, you can always make variations of using any items that suits your taste buds for souring the fish curry like, bimbul, karmbola, ambado, kudampuli etc.
Sliver fish / Mothyale are tiny small fishes of around 4 inches in length. Cleaning this fish is the toughest task while it gets cooked in a jiffy. Scrap the scales, trim off the fins, tail and the head. Give a slit on the stomach side to open the stomach for cleaning person. Clean the stomach and rinse the fish in plenty of water. All process should be done handling the fish gently or it tends to break. I have used about 30 silver fishes for this curry.
To be ground : Grind 2 cups of freshly grated coconut with 10-12 kashmiri red chillies and a marble sized tamarind to a fine paste.
Add the ground masala in a broad flat vessel (Always use flat and broad vessels to cook fish), salt to taste and bring to a boil. Add water if necessary to bring to a gravy consistency. Lower the heat and let the curry simmer.
Add the cleaned Mothyale (Silver fish) to the curry, bring to a boil and remove from heat. The fish will have cooked. Do not boil more, as the fish will start to break and get mingled with masala.
For Tempering: Heat 2 tblsp oil in a small pan, when it is hot add 1 large onion chopped finely. Stir it often and fry till the onion turns brown, once done pour this over the fish curry and give the curry a single stire. Cover and keep aside for 10-15 minutes for the flavor to get settled.
Serve hot with Ukda / plain rice.
** For the Mothyale (Silver Fish) Ghashi adding Kudampuli (Malbar Tamarind) Recipe, Please follow the link given below …….
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