“Mothyale-Magge-Kudampuli Ambat (Bolanjeer/ Anchovy/ Silver Fish- South Indian Cucumber- Malabar Tamarind Curry)” … mothyale gashi/ ambat is a delicious fish curry from GSB Konkani Saraswat Cuisine prepared in fishitarians homes … the aromatic seasoning of crisp fried onions takes this fish curry altogether to another level and this time for a change, I have also added magge pieces along with kudampuli and I must admit secretly I was happy I did not have to cook another veggie to serve for meals, maybe that is the very reason it’s cooked in this way … well, we relished it with red boiled rice; in all it was definitely a scrumptious meal … Yummilicious …
** Mothyale Gashi/ Ambat (Bolanjeer/ Anchovy/ Silver Fish Curry) is a delicious curry often prepared with onion seasoning in most GSB Konkani Saraswat homes. In southern parts fish curry is by and large served with ukde sheetHa ie red boiled rice or any other plain white rice. Being small in size and having a thorn within with plenty of fine thorns young children are reluctant to relish them while elders love them. Having said that, these thorns are usually not harmful and if handled carefully one can enjoy it a lot.
** I have often mentioned that any veggie/ ingredient that imparts tart/ sour flavor to curry can be added in place of tamarind be it for vegetarian dishes or non. veg. ones. You can add any veggie as per its season, like bimbul (tree sorrel fruit), karmbola (star fruit), ambado (hogplum), sun dried kudampuli (malabar tamarind) or sun dried kokum, ambuli (raw mangoes) etc. as is available in your vicinity. You can also add raw or ripe tomatoes too to the curry or Agal; a syrup prepared from kokum too.
** I must mention here that traditional GSB fish curries usually do not include veggies except maybe for tomatoes or above mentioned ones for tart flavor. However, I have often noticed that GSB’s residing in other parts of the county do include veggies like potato, bhendi, magge etc. to the curry and this time for this curry I decided to add on magge and I must say it was fantastic. Secretly I was happy I did not have to cook another veggie to serve along with, maybe that is the very reason it’s cooked in this way.
** Again, Magge (Southekayi/ South Indian Cucumber) is a high water content veggie that is very good for health as it has body cooling properties and is extensively used in South Indian Kitchens. We, GSB’s relish this veggie very much by adding it curries, dosas, idly, tambuli, etc. In my home I prepare many items using this veggie at least 2-3 times a month and I have included plenty of them in the Blog, to which I will share a common link at the bottom of this recipe, which you may browse through in leisure.
** Do, try this fish curry with addition of veggie and enjoy with your family and friends served during meals along with rice and other dishes of your choice. 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 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 own recipe for “Mothyale-Magge-Kudampuli Ambat (Bolanjeer/ Anchovy/ Silver Fish- South Indian Cucumber- Malabar Tamarind Curry)” … my style, do try it, it tastes awesome served with rice…
** Ingredients :
Sliver fish/ Mothyale/ Blanjeer/ Anchovy : 20 medium sized
Magge/ Southekayi/ South Indian Cucumber : ½ of small sized.
Sun Dried Kudampuli/ Malabar tamarind : 4-5
Salt/ Namak/ Meeta : to taste
** For Masala to be ground :
Coconut/ Nariyal/ Soyi : 1 heaped cup freshly grated
Coriander seeds/ Kothambari/ Dhania : 2 tblsp
Kashmiri Red Chillies/ Byadgi Mirchi/ Kumte Mirsanga : 12-15
Oil/ Tel/ Tela : 2 tsp
** For Tempering/ Pannaka/ Tadka :
Oil/ Tel/ Tela : 3-4 tblsp
Onion/ Piyavu/ Kanda : 1 large or 2 small sized finely chopped
** Sliver fish/ Mothyale/ Blanjeer/ 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 20 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 until cooking time, say about 30 minutes does not spoil the fish in anyway, I have no knowledge if otherwise.
** Wash, wipe dry and cut both side edges of Magge/ South Indian Cucumber/ Southekayi. Slice off the innermost flesh portion and the seeds within the same and keep it aside, you can prepare any coolant, tambuli or dry the seeds, they are very nutritious. (check in blog for the same using search options or link shared at the bottom of this recipes). Cut into 1.5 inch sized cubes retaining skin as shown in picture collage.
** Wash the pieces gently in plenty of water and put it in the pressure cooker pan with 1-2 glasses of water and pressure cook on medium heat to 1 whistle only. Let the pressure drop on its own, when able to open the lid do so, check out if cooked and then remove and keep it aside ready. I have used about 15-20 pieces in all. You may add as per your requirement depending upon the number of fish added.
** Masala to be ground : In a small pan heat oil, when hot add coriander seeds and fry until the color changes to a reddish tinge. Now add kashmiri red chillies and further fry all together for another 1-2 minutes until chilies are roasted well. Remove and add this into a mixer grinder along with coconut gratings and grind to a very fine paste with just required amount of water. Remove and keep it aside ready aside.
** Note : I have used dried Kudampuli (Malabar tamarind) to this curry to bring tart taste. You can replace it with kokum or any other tart flavored veggies like bimbul (tree sorrel fruit), ambado (hogplum) or karmbal (starfruit). However, if none of these are available then you can add small marble sized piece of tamarind (chinchama/ imly) while grinding the masala which is what most amchies use in curries.
** Add ground masala in a broad flat vessel (always use flat and broad vessels to cook fish) along with some water to bring to a thick gravy consistency. Wash and add dried kudampuli, and the pressure cooked magge pieces and mix well. Cook on medium heat stirring a few times in between until it comes to a boiling point. Lower the heat, add salt to taste and let the curry simmer for another 2-3 minutes.
** Gently add 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. Give a gently mix, raise the heat to medium heat and bring all together to a boiling point stirring gently in between without disturbing the fish until it is cooked and done. Here, the fish does not take much cooking time, say maximum about 5-7 minutes only.
** Note : Do not boil or cook any type of fish curries in excess, as fish hardly takes more than 5-7 minutes to get cooked well and stirring briskly will break them. You should just try shaking the vessel in circular motion with help of tongs or cloth which is what most of us amchies do when it comes to cooking fish curry.
** For Tempering/ Pannaka/ Tadka : Heat oil in a small pan, when it is hot add the finely chopped onion pieces and fry until evenly browned. When done remove and immediately pour it over the simmering fish curry. Now give the curry a gentle stir to mix in the tempering and remove from fire. Keep it aside covered to rest for about 20-30 minutes which helps in flavor to be infused well into the curry.
** “Mothyale-Magge- Kudampuli Ambat (Bolanjeer/ Anchovy/ Silver Fish- South Indian Cucumber- Malabar Tamarind Curry)” is done and ready to be served. In my home, we always love to relish fish curry with ukde sheetHa (red boiled kerala matta rice) or plain rice. 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 by all.
** Off course the next best choice for serving would be, mildly spiced rice items, like pulav, ghee rice or jeera rice or even roti if that’s your staple diet, well frankly to each one their own choice, after all a meal should always be relished the way one desires to have or enjoys the best way to give immense satisfaction, Isn't it? Just go ahead, try your own combinations and enjoy them the way you and your family would prefer.
** I have shared the same curry "Mothyale (Silver Fish) Ghashi/ Ambat” adding Kudampuli (Malbar Tamarind) and without adding too. You check out those recipes in the link shared below for reference ….
** For more "Magge (South Indian Cucumber/ Southekayi)” recipes, Please follow the link given below …
** 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 …
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