"Mothyale Gashi/ Ambata (Bolanjeer/ Nethili/ Anchovy/ Silver Fish Curry" ... aromatic seasoning of onions takes this fish curry altogether to another level … served with ukde sheetHa (Red Boiled Kerala Matta Rice) along with few veggies as side dish, it’s a scrumptious meal for fishitarians … Yummilicious …
** I am repeating the recipe once again here of Mothyale Gashi/ Ambata (Nethili/ Anchovy/ Bolanjeer/ Silver Fish Curry for the sake of newbies and easy access. I have already shared this recipe before as it is common from GSB Konkani Saraswat Cuisine. The only difference here is I have used Tamarind/ Chinchama/ Imly as a souring agent instead of Kudampuli as is shared in my previous curry.
** I have often mentioned that any veggie/ ingredient that imparts tart/ sour flavor to the curry can be added in place of tamarind be it for vegetarian dishes or non. veg. ones. You can add any one of these like bimbul (tree sorrel fruit), karmbala (star fruit), ambado (hogplum), kudampuli (malabar tamarind), ambuli (raw mangoes) etc. as is available, otherwise you can always add tamarind to while grinding.
** Try this simple fish curry and enjoy with your family. It is a psychological desire to make Sunday meals much more satisfactory than the meals on other days, maybe coz. it’s weekend holidays that one needs to relax and enjoy with good food. There are plenty of fish recipes in the Blog to which I will share a common link at the bottom of this recipe, plz. do browse through them and try them out in your leisure.
** Here is my recipe for "Mothyale Gashi/ Ambata (Silver Fish/ Nethili/ Bolanjeer/ Anchovy Curry)" … my style …
** Ingredients :
Mothyale/ Silver Fish/ Nethili/ Bolanjeer/ Anchovy : 25-30
Salt/ Namak/ Meeta : to taste
** Masala to be ground :
Oil/ Tel/ Tela : 1-2 ts
Coconut/ Soyi/ Nariyal : 1 heaped cup (freshly grated)
Coriander Seeds/ Kottambari/ Dhania : 2-3 tblsp
Kashmiri Dry Red Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 12-15
Tamarind/ Chinchama/ Imly : a smal marle sized piece
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tblsp
Onion/ Piyavu/ Kanda : one large sized finely chopped.
** Mothyale/ Sliver fish/ Bolanjeer/ Anchovy are small fishes (as shown in pic) of around 3-4 inches in length. Cleaning this fish is toughest task while it gets cooked in a jiffy. Scrap the scales, trim off the fins, tail and the head. Give a slit on stomach side to open and clean it well from within. Rinse fish in plenty of water and keep it aside until cooking time in water. All the process should be done handling the fish gently or it tends to otherwise break. I have used about 30 silver fishes for this curry.
** Note : Put cleaned fish pieces in a vessel filled with clean water until we go about preparing the masala. Some people apply lemon, haldi/ turmeric, salt all over fish pieces and allow to rest, well my amma never followed that procedure, neither do I. If the fish is fresh then just keeping them in water till cooking time, say about 30-40 minutes does not spoil the fish in anyway, I have no knowledge if otherwise.
** Masala to be ground : In a small pan heat coconut oil (you can use any edible oil desired), when hot lower the heat to medium, add coriander seeds and fry until the color changes to a light reddish tinge. Now add kashmiri red chillies and further fry all together for another 1-2 minutes until the chillies are roasted well. Remove, let cool a bit and then add into a mixer grinder along with freshly grated coconut, tamarind and grind all together to a very fine paste with just required amount of water.
** Note : You can use dried Kudampuli (Malabar tamarind), kokum or any other tart flavored veggies like bimbul (tree sorrel fruit), ambado (hogplum) or karmbal (starfruit) for this curry. However, I have used marble sized piece of tamarind (chinchama/ imly) while grinding the masala which is what I do most of the time.
** Add ground masala into a flat broad vessel (always use broad vessels to cook fish curries) and add some water to bring to a gravy consistency. Add Salt to taste, handful of finely chopped onions (use a little bit kept for tempering) and cook on medium heat stirring a few times in between until it comes to a boiling point.
** Lower the heat to minimum and gently add in the cleamed and kept Sliver fish/ Mothyale one by one into the curry taking care to see that you lay them on a single layer without toppling on each other. Raise the heat to medium and bring all to a boiling point stirring gently in between until the fish is cooked and done. Fish does not take much cooking time, say maximum about 5-8 minutes only.
** Note : Do not boil or cook curry in excess, as fish hardly takes more than 5-8 minutes to get cooked well, also stirring briskly will break them, so you should just try shaking the vessel with help of tongs or the rim held with cloth and move vessel in circular movements which is what most amchies do when it comes to cooking fish.
** ** For Tempering/ Pannaka/ Tadka : Heat Coconut Oil (you can use any edible oil) in a small pan, when it is hot add in the finely chopped large Onion and fry until they are evenly browned. When done remove and pour it over the simmering fish curry and then give a gentle stir to mix in the seasoning well with the curry. Remove from fire, cover and keep aside for 10-15 minutes for the flavors to be infused.
** "Mothyale Gashi/ Ambata (Bolanjeer/ Nethili/ Anchovy/ Silver Fish Curry" is done and ready to be served. In my home we always prefer to enjoy fish curry served with ukde sheetHa (red boiled kerala matta rice) though it tastes awesome served with any other plain rice too. Fish curry always tastes awesome after resting it for few hours or half a day or so and you need not worry about reheating and serving it, in my home we always prefer to enjoy it for 2 days back to back, try it sure to be loved.
** Off course the next best choice to serve it with would be I guess, mildly spiced rice items, like pulav, ghee rice or jeera rice. You can serve it with roit/ chapathi/ parathas if that’s your staple diet, though frankly I would not suggest it, but then its individual choice. One should always be relish food the way one desires to have or enjoys the best way to give immense satisfaction, Isn't it? So just go ahead, try your own combinations and enjoy them the way you and your family/ friends would prefer.
** There are many more delicious “GSB/ Konkani Saraswat” style fish curries shared in the blog, they are all tasty and are easy to prepare. Sharing a common link below to all “Fish” dishes shared in the Blog, you may browse through in leisure, try them out and enjoy with your family and friends ... do give me a feedback if possible, it encourages me to do that much more ... Stay Blessed- Spread Happiness ....
** Sharing a common link below to all “Fish” dishes shared in the Blog, you may browse through in leisure and try them out too …
** For "Mothyale (Silver Fish/ Anchovy) Ghashi adding Kudampuli (Malbar Tamarind)" recipe, please follow the link given below …….
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