Boothai Ajadina is an authentic Manglore bunts dish. They prepare this with chicken or boothai/mathi. It is spicy and less oil recipe. It is prepared in mud pot gives good taste to it.
I learnt this from my mom and she learnt from Murali ajja who was working in a vanitha hotel in my home town. This dish was super hit there lot of people come to eat this curry. Mostly this is prepared with small size mathi/boothai and it tastes sooooo good. Although it takes more time to cut and clean small fish but once you eat this dish your effort would seem worthy. :P
Boothai/mathi 1/2 kg
Red chilly 10 to 15
Garlic 4 to 5 cloves
Coriander seeds 2 tsp
Jeera/cumin 1 tsp
Salt to taste
Ginger optional (small piece)
Coconut oil little
Cut and clean fish and keep aside.
For masala grind red chilly, garlic, coriander seeds, jeera, half onion and salt into fine thick paste.
Marinate this paste to cleaned fish, add chopped onion and ginger mix well keep aside for 5 to 10 min.
Heat mud pot add little oil coat the mud pot well then add marinated fish then cover and cook in low flame till it dry.