Smelt lovin’ 🐟

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.

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