Thursday 3 October 2013

Boothai Ajadina (Mathi-sardine dry fry)

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

  Here is the  wonderful recipe.
Boothai/mathi                              1/2 kg
Red chilly                                      10 to 15
Garlic                                              4 to 5 cloves
Onion                                             1
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.



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