One of the most common starters served in all South Indian coastal sea food restaurants.
Smelt is similar to anchovies, a low trophic level species from the small fish family. Also called ‘Bolingei’ in Kannada and Tulu, ‘Motiyale’ in Konkani, this fish is found as a healthy population along coastal Karnataka (mangalore and Udupi), Kerala and Maharashtra.
Eaten quite simply:
1. Coated in a paste of red chilli, turmeric powder and salt to taste, the Motiyale turns extremely crisp on shallow frying in a pan.
2. Cooked in a black pepper masala.
3. Cooked as a coconut curry and served with rice.
4. Cooked with raw banana and coconut in Kerala.