“Mangaluru Mothyale Randai (Silver Fish/ Anchovy/ Bolanjir Curry)” … fish curries are famous in the southern coastal parts and kokan region has its own special recipes that make fishitarians crave for more … the recipes are almost the same but with minute differences and addition of particular fish makes it adapt the aroma in the curry turning it scrumptious … sharing this awesome curry from my hometown that tastes best served with ukde sheetHa (red boiled kerala matta rice)/ plain rice … Yummilicious …
** When it comes to fish curry recipes I hardly venture out of my comfort zone dishes ie. from GSB Konkani Saraswat Cuisine as somehow I am reluctant to experiment when it comes to fish. Off course when I browse through net, I am tempted to try them only to fall back on preparing the same gashi, ambat, panna upkari when I go ahead with my cooking. Well, I have now decided to finally try a few that appeals to me.
** I grew up in the coastal city of Mangalore now Mangaluru and had collage friends who like me where also foodies. We often ended up relishing dishes in each others home or at eateries and that is how I got fascinated with diversity in preparation of curries, fries, bakes etc. Unlike these days those days access to recipes were not so common and we depended on magazines, cookery books or friends for the same.
** This is a common recipe from southern parts be it Karwar, Udupi or Mangaluru etc. that is close to our own GSB fish curry recipe. Somehow I never got round to preparing it in recent years and today finally I decided, I had to do so and blog it. Silver fish tastes awesome when cooked to perfection without letting it turn mushy. Do try this recipe and serve to your family with any time of rice of your choice, tastes great.
** Here is my recipe for “Mangaluru Mothyale Randai (Silver Fish/ Anchovy/ Bolanjir Curry)” that I learned from my friend ….
** Ingredients :
Mothyale/ Silver fish/ Anchovy/ Bolanjir : around 40 fishes.
Piyavu/ Onion/ Kanda : one medium sized.
Tarni Mirsanga/ Green Chilly/ Hari Mirchi : 2-3
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Nariyal/ Soyi : 1 cup grated fresh
Turmeric/ Haldi Powder : ½ tsp
Tamrind/ Chinchama/ Imly : one small marle sized (1 tblsp)
Kashmiri Mirch/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Kothambari/ Coriander Seeds/ Dhania : 2-3 tsp
Jeera/ Cumin Seeds : 1 tsp
Kali Miri/ Black Pepper Corns : 1 tsp
Methi/ Fenugreek Seeds : ¼ tsp
Ajwain/ Vonvo/ Carom Seeds : ¼ tsp
Garlic/ Losun/ Lehsun : 3-4 cloves
Ginger/ Adrak/ Alle’: ½ inch
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh leaves
Oil/ Tel/ Tela : 1-2 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Piyavu/ Onion/ Kanda : one medium sized.
** Clean the silver fish/ mothyale (check pic) and keep aside ready. In Mumbai, we get them cleaned and home delivered, so no issue on that front.
** Masala to be Ground : Heat oil in a kadai/pan, add coriander seeds, jeera, pepper corns, methi, ajwain, garlic (peeled and chopped to pieces), ginger (cut to pieces) and fry on medium heat for 2-3 minutes. Add red chillies, curry leaves and fry for another minute or so, remove and keep it aside to cool to room temperature.
** Add the above fried ingredients into a mixer grinder along with turmeric, freshly grated coconut, tamarind and grind to a fine paste adding water as is necessary only. The masala should be thick and ground to a very fine paste.
** Note : For preparation of curries, you can use any one of the tart tasting fruit/ veggie mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available region wise. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Add the ground paste into a thick bottomed wide mouthed vessel along with some water as is required to bring to a thick/ required gravy consistency. Be careful with addition of water, you can always add it on later if found necessary too.
** Bring the curry to a rolling boil on medium heat stirring well in between. Add salt to taste and green chilles cut lengthwise. Peel off the outer skin of the onion, finely chop it and add to the simmering curry, let cook for another 2-3 minutes.
** Now gently add silver fish/ mothyale a few at a time taking care to spread evenly in the vessel without toppling them one on another for even cooking. 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.
** Do not overcook the Mothyale/ Silver fish as it hardly taken 3-4 minutes to cook and may break if further cooked. Remove from heat and keep it aside covered while we go ahead with the tempering/ pannaka for the curry.
** 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 coconut oil in a small tempering pan. Peel off the outer skin of the onion, finely chop it and add to the hot oil and fry on medium heat until evenly lightly browned/ caramelized. Remove and pour it over the mothyale curry kept aside, mix well, cover and let it rest for and hour or so which helps in flavor to be infused well into the curry and it is ready to be served hot.
** “Mangaluru Mothyale Randai (Silver Fish/ Anchovy/ Bolanjir Curry)” is done and ready to be served. Tastes best served hot with ukde sheetHa (red boiled kerala matta rice) or any other ordinary rice too along with side dishes during meals. Fish curry always tastes awesome after resting it for few hours, say about 2-3 hours or half a day, so you need not worry about reheating and serving it, in my home we always prefer to enjoy it for 2 days back to back, just keep it in fridge, if to be stored for sometime.
** 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 already shared GSB Konkani Saraswat style "Mothyale (Silver Fish) Ghashi/ Ambat” adding Kudampuli (Malbar Tamarind) and without adding in the Blog. You check out those recipes in the link shared below for reference ….
** Also sharing a common link below to all “Fish” dishes shared in the Blog, you may browse through in leisure and try them out too …
** There are many more delicious dishes from “GSB/ Konkani Saraswat Cuisine” shared in the blog, they are all tasty, healthy and are easy to prepare. Do browse through in leisure and try those dishes that appeal to you and enjoy with your family and friends ... do give me a feedback if possible, it encourages me to do that much more …. Thank You ... Stay Blessed- Spread Happiness and take good care of yourself-family.
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